Coconut-Polenta Rounds

Last Updated on Tuesday, 5 July 2011 12:56 Written by Flax Wednesday, 23 March 2011 10:42

Mushrooms on a bed of PolentaI often get asked, how I come up with new recipes every week.  The answer is that I find inspiration all over the place.  I also think I must dream about food.  This is because one morning last week, I opened my eyes, and this recipe popped into my head.  I must admit that if I do have to dream about food, this dish is worthy.

In class we made this as a spicy biscuit, served with grilled mushrooms and grilled eggplant slices.  It can also be made into a delicious egg free, gluten-free cookie.  I give both recipes below.

Spicy Polenta    


  • olive oil
  • 1 onion, diced
  • 4 cloves garlic, diced
  • 1″ ginger, grated
  • 1″ chilli pepper, diced
  • 1 tsp curry powder
  • 2 stalks lemongrass, cut into small pieces
  • salt and pepper
  • 1 red pepper, diced
  • 1 cup polenta
  • 2 cups water
  • 1 cup coconut milk

Oil the bottom of a sauce pan.  Saute the onions for a few minutes until soft.  Add the remaining spices and saute for one minute more.  Add the water and the coconut milk and bring to a boil.  Simmer for 5 minutes.  Add the red pepper and then slowly pour in the polenta, while briskly stirring the whole time to prevent lumps.   Keep stirring the polenta for a few minutes while it cooks.  The polenta is ready when it starts to thicken and pull away from the pan. 

Pour the polenta on to a flat surface and smooth it out.  Allow it to cool for up to five minutes.  Use a cookie cutter to cut out the desired shape. 

It’s not really possible to recut the remaining polenta – so just put it on the table and let people munch on it. 

Sweet Polenta


  • 2 cups water
  • 1 cup coconut milk
  • 3/4 cup sugar
  • 1 tsp cinnamon or nutmeg
  • 1 tsp vanilla

Bring the liquid, spices and sugar to a boil.  Follow the same method as above.

Before serving, grill the polenta in a toaster or an oven for five minutes.

Serve hot.  Serves 4-6


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Grilled Mushrooms

Last Updated on Wednesday, 6 July 2011 01:50 Written by Flax Wednesday, 6 July 2011 01:50

Marinated mushrooms definitely taste better than the non-marinated ones.  They retain their water and don’t dry out as much.  If you are having a hectic day and don’t have time to marinate them just toss them in oil and garlic and grill them.  Even without marinating them they will still taste good.

While any kind of mushroom is good grilled, I recommend using Shiitake, or Portobello mushrooms.  These mushrooms are the “meatiest” flavor-wise and are wonderful for anyone who is looking to cut down on their meat consumption.  Their large size also lends them a certain beauty and elegance.


  • 1 package mushrooms
  • 1 clove garlic, pressed
  • 2 tbsp olive oil

Mix together the pressed garlic and olive oil.  Trim the bottom of the mushroom stems and then brush the mushrooms with the oil marinade.  Cover with plastic wrap and refrigerate for one hour.

Remove from the refrigerator and grill on a medium setting for 5-10 minutes on each side.

Serve with Coconut Polenta Rounds


Turn the grill on to a medium setting.

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