Polenta Paptert

A favourite dish for Danilo and Marco Spaumer-Acquisto!

Ingredients:

  • 1 cup dry polenta
  • 2 cups liquid vegetable stock
  • 2 cups coconut cream
  • 3 tablespoons of nutritional yeast
  • 1 pack of brown button mushrooms
  • 1 punnet baby tomatoes
  • 2 red onions
  • Balsamic vinegar

How To Make Danilo & Marco’s Polenta Paptert

  1. Preheat your oven to 180 ° C. Slice the brown button mushrooms and dry roast them in an air fryer (@ 200 ° C for roughly 10 – 15 min) When they are roasted as desired, place them in a small bowl and add a little bit of olive oil. Set aside. Cut your onions and start caramelizing them. Add balsamic vinegar; this helps to caramelize your onion. Do this slowly, allowing onions to sweat. As soon as the onions are glassy, brown, and caramelised, you can add the small tomatoes and cook them down until the sauce is thick and combined thoroughly. Set aside.
  2. How to make the polenta:
    Bring the two cups of coconut cream and vegetable stock to a boil and add one cup of polenta. Mix briskly with a whisk, breaking up any lumps that may have formed. Add your three tablespoons of nutritional yeast. You’ll need good arm strength and stamina as you continue stirring and mixing for about 10 minutes to eventually create an almost smooth and rubbery consistency.
  3. In a round oven-friendly bowl or dish, add half of the cooked polenta and layer some brown mushrooms on top. Add another layer of cooked polenta and add the remaining mushroom. Top it off with your tomato and onion relish and place the dish in the oven for 10 minutes.
  4. Remove from the oven and let it cool down slightly before serving.