Grilled Rosemary Polenta topped with Chilli Mushrooms Recipe- Unicorn Grocery
A quick and easy gluten free, wheat free, vegan dish which is a favourite with Unicorn staff. Can be eaten as a side dish, main or snack.
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Ingredients
- 100 g Polenta
- 400 ml water
- ¼ stock cube & a pinch of cayenne pepper
- 1 tablespoon fresh rosemary
- 1 tablespoon chopped sunblushed tomatoes
- 250 g mixed mushrooms: flat (chestnut, oyster etc)
- 1 tbs Olive Oil
- 1 clove of garlic
- 1 red chilli
- 1 tsp ground black pepper & a pinch of salt
- Handful of chopped flat leaf parsley
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