Mushroom Polenta

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Mushroom Polenta

Did you know your SD-ZP2000 Bread Maker could make Polenta? This recipe pairs light fluffy Polenta with a rich, earthy mushroom sauce to create the perfect winter warmer. Ideal for sharing as an entree or main to stave off those winter blues.



  • 1 l Water lukewarm or warm
  • 200 g Corn Flour
  • 3 g Salt


  • 300 g Mixed Mushroom
  • 1 Clove of Garlic without peel
  • 15 g Spring Onion
  • 30 g Extra Virgin Olive Oil
  • 6-8 Fresh Sage Leaf
  • 2 g Chopped Rosemary
  • 1 Bay Leaf
  • 2 g Kudzu or Arrowroot
  • 30 ml Almond Milk
  • 1 tsp Tamari
  • 15 g Vegetable Stock
  • Salt as desired


  • Pour lukewarm or warm water, Polenta flour and salt into the bread pan. Select menu 18.
  • Cut the mushrooms into slices or cubes,and cut the spring onion into julienne strips.
  • In a non-stick pan, heat the oil, garlic, spring onion and bay leaf. then, add the mushrooms and salt and cook for 8-10 mins. Add sage, salt and the sauté in the pan and continue cooking for another minute.
  • In a separate bowl, mix the arrowroot or kudzu, the vegetable milk and tamari, ensuring that no lumps are formed.
  • Pour into the pan with the mushrooms and let it simmer for 1-2 mins. Reduce until the desired consistency is obtained, and add the stock, if necessary.
  • During the last 2 mins of cooking, add the chopped rosemary.
  • Remove the garlic and bay leaf, pour the hot polenta on a wooden cutting board and serve with the mushroom sauce.