Transform a boring side-dish with healthy spice Turmeric: Savory Turmeric Polenta with mushrooms and


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