Grilled Polenta With Wild Mushrooms | Fusion Cuisine

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

wild mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is a lower-cost substitute for butter.

Cut the tofu into smaller cubes and marinate it with 4 tablespoons of liquid smoke, 3 tablespoons of soy sauce, 1 tablespoon of maple syrup, 1 tablespoon of apple cider vinegar, 1 teaspoon of garlic powder, and smoked paprika. Mix well and refrigerate for at least one hour.

Chop 3 cloves of garlic and set aside.

Boil water to rehydrate dried mushrooms and reserve the liquid.

Slice polenta into even disks.

Coat polenta discs with olive oil and season with salt and black pepper.

Preheat oven to 425°F.

Grind cumin and coriander seeds in a mortar and pestle to release aromas.

Season brussels sprouts with salt, pepper, cayenne, and a little oil, then place them on the grill with the polenta.

Preheat a skillet on medium heat, add oil, and sauté red onion until soft.

Add rehydrated mushrooms to the skillet, then add the marinated tofu and garlic. Mix well and season with salt and pepper.

Deglaze the pan with the reserved mushroom liquid and mix everything together.

Flip the brussels sprouts and polenta on the grill to ensure even cooking.

Prepare a sauce by mixing 1 cup of unsweetened vegan coconut yogurt with 2 teaspoons of curry powder, 1/4 teaspoon of turmeric, salt, pepper, lime juice, and zest. Taste and adjust with maple syrup if desired.

Plate the polenta, top with the mushroom and tofu mixture, and serve with brussels sprouts and curry sauce. Garnish with pomegranate and fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens