February 20, 2018
Polenta Rounds with Sautéed Shitakes
I’ll admit, cooking is not my favourite thing to do! I’m always looking for healthy meals that are quick, simple and still delicious. This is one of my favourites. Its versatility makes it a wonderful choice for an easy breakfast, lunch or dinner. It’s also incredibly filling! Low calories with a nutritional punch!
Polenta is low in calories, gluten free, is a good source of quality carbohydrates; made from unrefined corn flour which preserves all the nutritious components of the corn kernel. Shitakes are a good source of selenium, niacin, copper and pantothenic acid.
Onions have numerous benefits. Onions contain phytochemicals and along with Vitamin C help improve immunity. Onions also contain chromium, which assists in regulating blood sugar. Onions also are great anti-inflammatory foods. Additionally, they contain quercetin-a powerful compound known to play a significant role in preventing cancer. The broccoli sprouts are loaded with nutrients and antioxidants, they offer protection from cancer and are the perfect addition to any meal. Roasted tomatoes contain a plethora of health benefits due to the carotenoids in them.
I use all organic ingredients and this recipe allows room for creative versatility.
The Goods
Arugula
Organic Polenta (Or you can prepare your own homemade version if you prefer.)
Shitakes (1/2 Cup)
Onion
Microgreens/Broccoli Sprouts
Roasted Grape Tomatoes
The Method
- Gently bake the polenta in sliced rounds for 15 minutes at 350 degrees F
- Gently sauté the arugula
- Sautée the mushrooms and onion for about 4 minutes in 1 Tsp organic butter. (I prefer to make my own from organic heavy cream and a dash or Himalayan sea salt). Arrange the arugula on a plate
- Top with polenta rounds
- Top polenta with sautéed mushrooms and onions
- Sprinkle with microgreens of your choice
- Serve roasted tomatoes on the side
Enjoy!!
