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Creamy Polenta with Roasted Mushrooms

Ingredients:

Creamy Polenta

  • 1 cup (170gm) YesYouCan polenta
  • 4 cups water (or stock)
  • salt, to taste
  • 1 tbsp. olive oil or butter (optional)
  • grated parmesan cheese (optional)
  • 1 cup (125gm) finely grated parmesan

Roasted Mushrooms

  • 500gm sliced mixed mushrooms cut into large pieces
  • 4 sprigs thyme
  • 3 garlic cloves (smashed)
  • 1/4 cup (60ml) extra-virgin olive oil
  • salt & ground pepper
  • 1 tbsp. red wine vinegar

Directions:

  • Preheat oven to 180°C (160°C fan forced oven). Combine mushrooms, thyme, and garlic on a baking sheet. Season with salt and pepper and drizzle with oil. Toss to coat mushrooms, then spread out evenly. Roast ontop rack for approx 25–30 mins.
  • Bring 4 cups water to a simmer in a large saucepan. Add butter (or margarine) and a pinch of salt and whisk to melt butter. Gradually add polenta, whisking constantly.
  • Turn up oven heat to 240°C and continue to cook mushrooms for approx. 5 mins.
  • Whisk polenta vigorously, scraping bottom of pan, until polenta is smooth and thick.
  • Gradually add parmesan, whisking constantly until melted and incorporated. Season with salt and pepper to taste. Cover and keep warm.
  • Remove mushrooms from oven and drizzle with vinegar and let cool
  • Serve polenta and top with mushrooms mix 

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