Grilled Pumpking Polenta With Creamy Coconut Mushro

Name: Grilled Pumpking Polenta With Creamy Coconut Mushroom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Pumpking peeled an cut in to cubes; 4 cm Fresh ginger grated; 1 teaspoon Ground ginger; 2 teaspoons Grund turmeric; 600 grams Mixed mushrooms; 4 cm Fresh ginger; 2 cloves Garlic; 1 teaspoon Coconut oil; 4 tablespoons Coconut milk; 2 tablespoons Fresh parsley; Salt; 500 milliliters Water; 250 grams Instat polenta flour; 1 teaspoon Salt

Servings: persons

1 Pumpking peeled an cut in to cubes
4 cm Fresh ginger grated
1 teaspoon Ground ginger
2 teaspoons Grund turmeric
600 grams Mixed mushrooms
4 cm Fresh ginger
2 cloves Garlic
1 teaspoon Coconut oil
4 tablespoons Coconut milk
2 tablespoons Fresh parsley
Salt
500 milliliters Water
250 grams Instat polenta flour
1 teaspoon Salt

1
Bake the pumpkin first. Cut a whole pumpkin into cubes (remove the peel), you will not use it all for the recipe, but having some roasted veggies ready in the fridge is always useful. Cover a baking tray with parchment paper, put all the pumpking cubes on it and season it with all the spices using your hands. Bake at 230 Cu00b0 for 30-35 minutes.
2
In the meantime cook the mushrooms. Heat the coconut oil in a pan, and the grated ginger and garlic. After 2 minutes add all the mushrooms and salt, stir well and than ad the coconut milk. Cover it up and let it cook for 15 minutes. When the mushrooms are cooked ad the fresh parsley.
3
Prepare the polenta. Reduce to puree a cup (more or less) of cooked pumpking. Ad the polenta flour to the salted boiling water ad stir well for 5 minute at low heat. Switch of the heat, ad the pumpkin puree to the polenta, stir and put it in a bowl to serve.
4
Serve the fresh polenta with the mushrooms.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Pumpking peeled an cut in to cubes, 4 cm Fresh ginger grated, 1 teaspoon Ground ginger, 2 teaspoons Grund turmeric, and more.

Yes, Grilled Pumpking Polenta With Creamy Coconut Mushroom falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pumpking Polenta With Creamy Coconut Mushroom

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions