Ingredients

  • 1 large prepacked package of mushrooms
  • 1 medium onion diced
  • 3 cloves garlic
  • 1 tbsp coconut oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp italian seasoning
  • 1/4 tsp fresh thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp water
  • sea salt to taste
  • 1 roll of polenta sliced as seen in picture
  • gluten free bread crumbs

Directions

  • Heat coconut oil in a medium sized sauce pan on low-medium heat
  • Add onions – saute until translucent
  • Add mushrooms and garlic – saute until mushrooms with lid covered until they are soft (about 7 minutes)
  • Add balsamic vinegar
  • Add, italian seasoning, thyme, garlic powder, black pepper, salt and fresh thyme
  • Add water
  • Saute for another 3 minutes with lid on
  • Pulse blend until mushrooms texture is like a chunky spaghetti sauce (add more water if required – consistency should be like a thick spaghetti sauce) – set aside.
  • Cut polenta into 1/2 cm slices and coat with extra virgin olive oil – bake in oven for 7-10 minutes, flip over and bake for another 5 minutes
  • In a casserole dish layer polenta with mushroom mixture, then another layer of polenta and then lastly another layer of mushroom mixture
  • Top with bread crumbs
  • Bake in oven at 350 F, for 20 minutes

Serves 4-6

Recipe courtesy of my sister-in-law – Priya Malik-Patel!