Wednesday, 18 January 2012

Winning Nutrition Wednesday - Mushroom Polenta

Ever since I started increasing my weekly mileage and kicking my cross training up a notch, my stomach has had a mind of it's own. My appetite has been going crazy trying to keep up with my new training schedule. And I have noticed that I can't go too long in between meals. I made that mistake following a couple of long runs and my tummy was raging afterwards.  Thus, I have transformed into a CARB MONSTER! I need good whole grains to fuel my workouts, and I have been experimenting with some new ingredients.

This is a new recipe I tried a few weeks ago and loved from Jill Dupleix's "Lighten Up" Cookbook. This is one of the new books I got for Christmas, and it has a ton of great recipes. Its full of healthy dishes made from fresh nutritious ingredients with recipes that are easy to follow. Check it out!

The finished product
Soft Polenta with Mushrooms
(**this recipe serves 4** or 2 with leftovers for lunch**)


Mushroom Mix
1 tbsp dried wild mushrooms
750 g assorted mushrooms
2 tbsp olive oil
2 garlic cloves, finely sliced
2 tbsp of finely chopped parsley
sea salt and pepper to taste
Handful of greens of your choice (I picked spinach)

500 ml milk
150 g instant polenta
1 tsp sea salt
1 tbsp butter
2 tbso of freshly grated parmesan cheese

1. Soak the dried mushroom in 250 ml of warm water for 30 min to rehydrate. Drain the mushrooms, but save the water. Slice the rehydrated mushrooms and fresh mushrooms finely.
2. Heat the olive oil in a pan and add the garlic and mushrooms tossing well.
3. Next add the mushroom water, parsley, sea salt, and pepper allowing the mixture to simmer for 10 min. and until all the veggies are tender
4. In a medium size pot bring milk and 750 ml of water to a boil
5. Pour the polenta in slowly, stirriug constantly. The polenta thinkens quickly so don't leave unattended. It will need to be stirred over gentle heat for about 10 minutes. Once the polenta reaches consistency similar to porriage, it is ready!
6. Add the sea salt, butter, and parmesan to the completed polenta
7. Spoon the polenta onto warm plates and top with the mushroom mixture and your choice of greens

That's it! You are ready to enjoy! It is a great way to squeeze in a good portion of veggies and their disease fighting nutrients. And the whole grains are very filling - making this dish enough to power you through any workout. Can't wait to hear what you guys think!

Happy Wednesday!
Love your Favourite Darwinian Fail,