Look what I can do on one leg! I know it looks like a boring bowl of brown, but it actually has a ton of flavor and it's really filling. The teff polenta almost ends up tasting like a thick gravy.
Source: Meatless Makeovers | Serves: 1 | Time: 25 min
Changes: replaced miso paste with tahini; use dried seasons
1 1/2 cup mixed #mushrooms, chopped
1 clove garlic, minced
1 tbsp tahini
1 tsp thyme
1 tsp sage
1/2 cup whole grain teff
1 3/4 cups veggie stock (homemade to reduce sodium), divided
S&P, to taste
2 tbsp nutrional yeast
In a medium sauce pan, bring 1 1/2 cup veggie stock to a boil. Stir in the teff and reduce heat to low. Cover and simmer until all liquid is absorbed and the teff is tender about 18-20 minutes.
While the teff is cooking, add 1 tsp of oil to a frying pan. Add the mushrooms, garlic and sauté over medium heat stirring occasionally.
When the mushrooms begin to brown (about 5-6 mins) add the rest of the veggie stock, herbs and tahini. Stir to combine.
Cover the mushrooms immediately and turn the heat to low. This will simmer the stock slightly but does not allow it to evaporate creating a sauce.
Remove polenta from the heat once all the veggie stock has been absorbed. Stir in the nutritional yeast.
Plate the polenta immediately and top with the mushroom mixture. Sprinkle some red pepper flakes on top.