Vegetarian Mushroom Chili With Polenta Recipe

Name: Vegetarian Mushroom Chili With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 1/2 cup butter; 1/2 pound polenta; 1/4 pound Parmesan cheese grated; grated nutmeg to taste; 3 tablespoons olive oil; 2 onions peeled and sliced; 2 garlic cloves peeled and sliced; 1 pound mushrooms wiped and halved; 1 pound green peppers deseeded and chopped; 1 tablespoon chilli powder mild; 1 teaspoon ground cumin; 12 ounces corn drained; 15 ounces chopped tomatoes cans; 12 flat leaf parsley leaves

Servings: persons

2 cups milk
1/2 cup butter
1/2 pound polenta
1/4 pound Parmesan cheese grated
grated nutmeg to taste
3 tablespoons olive oil
2 onions peeled and sliced
2 garlic cloves peeled and sliced
1 pound mushrooms wiped and halved
1 pound green peppers deseeded and chopped
1 tablespoon chilli powder mild
1 teaspoon ground cumin
12 ounces corn drained
15 ounces chopped tomatoes cans
12 flat leaf parsley leaves

1
To make the polenta, add the milk to a saucepan with 1/4 cup butter, 6 cups of water and 1 tsp salt and bring to a boil. Remove from the heat and whisk in the polenta. Return to the heat and simmer gently for 5 mins, stirring constantly with a wooden spoon. Stir in the Parmesan and grated nutmeg to taste. Transfer to a greased and lined 10 x 12 inch baking dish and leave to cool.
2
To make the mushroom chili, heat the oil in a large frying pan and stir-fry the onion and garlic for 3 mins. Add the mushrooms and peppers and cook for 6-7 more mins. Stir in the chili powder, cumin, corn and tomatoes, bring to a boil then reduce the heat and simmer for 4-5 mins. Season to taste with salt and freshly ground black pepper.
3
Cut the polenta into 12 pieces and press a parsley leaf into each. Melt the remaining butter in a non-stick frying pan and fry the polenta pieces for 2 mins on each side, or until golden. Serve with the mushroom chili.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 cups milk, 1/2 cup butter, 1/2 pound polenta, 1/4 pound Parmesan cheese grated, and more.

Yes, Vegetarian Mushroom Chili With Polenta falls under the Soups & Stews 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.

Vegetarian Mushroom Chili With Polenta

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