Creamy Polenta With Roasted Carrots & Sauteed Mushrooms

26 Jan 2017
In partnership with

Serves 2 | Cooking time 15 minutes | Skill: Easy


2 cloves garlic cloves, sliced

1/2 tsp ground coriander

1/4 tsp ground ginger

1/4 tsp ground sunflower oil

1 tbsp bouillon powder

500ml water

80g quick polenta

180g mushrooms, sliced

1 tbsp sunflower oil

70g cooked carrots

1 tbsp tamari

20g coriander


Add garlic, coriander, ginger and oil to a pan and sauté for 2 minutes on a medium heat.

Add the water and bouillon powder and bring to the boil, then add the quick polenta and whisk. Reduce to a low heat to avoid spitting and keep stirring. Cook for 3-4 minutes until the water has absorbed.

In another frying pan, add sliced garlic and sunflower oil and heat for 1 minute. Add the sliced mushrooms and tamari and sauté for 2 minutes. Add the carrots and heat for a further 2 minutes to warm through. Stir in the coriander.

Plate up the polenta before piling the mushrooms and carrots on top.


For the second portion, place the remaining polenta in the fridge. It will solidify but you can simply cut it into steaks, fry for a few minutes on each side and add the mushrooms and the carrots cold.

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