Grilled polenta with mushrooms

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 125 g quick-cooking polenta
• 600 ml vegan vegetable stock, divided
• 1 tbsp plus 5 tsp olive oil, plus extra for greasing
• 2 tsp chopped fresh oregano
• 2 small leeks, about 200 g
• 350 g mixed fresh mushrooms
• 150 ml vegan white wine
• 1 tsp cornflour
• 2 tbsp chopped parsley
• 1–2 tbsp cold water
• Black pepper to taste

Step-by-step method

1. Oil a small loaf tin. Bring 500 ml stock to a boil and pour in the polenta while stirring. Cook for about 5 minutes, or according to the packet, until thick.
2. Off the heat, mix in one tablespoon of oil, oregano and pepper. Spread in the tin and leave to firm for about 20 minutes.
3. Meanwhile, wash and slice the leeks. Soften in two teaspoons of oil for 4–5 minutes; add sliced mushrooms and sauté for another 4–5 minutes.
4. Pour in the wine and reduce by half. Add the remaining 100 ml stock and simmer for 5 minutes. Mix cornflour with cold water, stir into the sauce and cook for 2–3 minutes. Add parsley.
5. Turn out the polenta and cut into 12 slices. Brush with the remaining oil and cook under the oven grill for about 10 minutes, turning halfway, until golden.
6. Divide polenta and mushrooms between two plates. Serve immediately with green vegetables and, for a more substantial meal, a bean or chickpea salad.