The polenta cakes turned out to be very versatile. I'm looking forward to trying out some desserts with it. Meanwhile, I tried a different topping for the left overs I had from the previous post.
For the polenta recipe see previous post
For the caramelised onions
2 tbsp olive oil
2 red onions sliced thinly
2 tbsp balsamic vinegar
1 tbsp brown sugar
On medium heat, stir fry the onions till they start to brown. Add the vinegar and sugar and cook till all the liquids have absorbed. Remove from heat.
For the Mushroom topping:
A few sprigs of mint
1 tbsp olive oil
1 cup mushrooms, chopped
1/2 cup red pepper chopped
2 tbsp of ginger, garlic and chilli paste (1/2 inch ginger, 2-3 garlic pods, and 1 red chilli)
Seasoning
In a pan, heat the oil and add the paste. Shortly after, add the mushroom and salt and let it cook for 2 minutes till all the liquids have been absorbed. Add the red peppers and cook for another 30 seconds. Remove from heat.
Assemble with the onions at the bottom, then the mushrooms, and top it with the mint.
For the polenta recipe see previous postFor the caramelised onions
2 tbsp olive oil
2 red onions sliced thinly
2 tbsp balsamic vinegar
1 tbsp brown sugar
On medium heat, stir fry the onions till they start to brown. Add the vinegar and sugar and cook till all the liquids have absorbed. Remove from heat.
For the Mushroom topping:
A few sprigs of mint
1 tbsp olive oil
1 cup mushrooms, chopped
1/2 cup red pepper chopped
2 tbsp of ginger, garlic and chilli paste (1/2 inch ginger, 2-3 garlic pods, and 1 red chilli)
Seasoning
In a pan, heat the oil and add the paste. Shortly after, add the mushroom and salt and let it cook for 2 minutes till all the liquids have been absorbed. Add the red peppers and cook for another 30 seconds. Remove from heat.
Assemble with the onions at the bottom, then the mushrooms, and top it with the mint.
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