Polenta can be a delicious sponge for spices, and this easy to make recipe, with the gorgeous sunset color from turmeric can transform everyday side dishes into a feast for the eyes. Turmeric, the sacred root for thousands of years has rejuvenated the body and mind. Turmeric provides a slew of incredible health benefits such as vitamins, minerals, amino acids, and phytochemicals that combine to offer healing properties for the body. Phytochemicals are naturally occurring plant-based compounds that boost the healthy functioning of organs, cells, and tissues. These compounds include antioxidants, anti-inflammatory agents, that help support the natural wellness functions of the body. So go ahead and liberally sprinkle turmeric into this recipe, transforming the plain polenta.
Ingredients:
MUSHROOM MEDLEY
1 tablespoon extra-virgin olive oil
12 ounces fresh sliced wild mushrooms (about 7 cups)
3 garlic cloves, minced
1 large red onion, vertically sliced (about 2 cups)
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
3 tablespoons balsamic vinegar
1 cup organic vegetable broth
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (14.5-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
POLENTA
3 cups water
1 teaspoon ground Nirmalas Kitchen turmeric
1/4 teaspoon kosher salt
1 cup stone-ground polenta or grits
2 ounces grated vegetarian Parmesan cheese (about 1/2 cup), divided
3 tablespoons coarsely chopped fresh flat-leaf parsley
Directions:
To prepare medley, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, garlic, onion, and thyme; sauté 8 minutes or until lightly browned, stirring frequently. Add wine and vinegar; cook 2 minutes or until liquid is reduced by half. Add broth, pepper, 1/4 teaspoon salt and chickpeas; bring to a boil. Reduce heat to medium; simmer 6 minutes or until slightly thickened.
To prepare polenta, bring 3 cups water, turmeric and 1/4 teaspoon salt to a boil in a medium, heavy saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 30 minutes or until thick and creamy, stirring frequently. Stir in 1 ounce cheese.
Divide polenta evenly among 6 shallow bowls. Top evenly with mushroom mixture. Sprinkle evenly with remaining 1 ounce cheese and parsley.
Nutritional Facts
Calories 251 Fat 6.6g Sat fat 2g Monofat 2.5g Polyfat 0.4g Protein 10g Carbohydrate 35g Fiber 4g Cholesterol 8mg Iron 2mg Sodium 510mg Calcium 159mg
