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Polenta with Meaty Mushrooms

The qualities of corn according to Ayurveda are light, dry and rough and it's warming in nature, with a sweet taste. It can support us to balance excess Kapha (earth and water) which we start to experience in the late winter and early spring.

Combined with some greens and other tastes to balance the other elements and support digestion, this dish was super delicious.

If you are someone who tends toward dryness, add a teaspoon of ghee when serving. If you tend to experience excess heat or inflammation, don't eat too often.

For 2 servings


  • 1 cup polenta

  • 1 tsp salt + big pinch black pepper

  • 1 tsp ghee

  • 1 tbsp nutritional yeast

  • 3 cups water

  • 1/2 red onion, sliced thinly

  • a handful kale, chopped

  • A handful shiitake mushrooms, cut in small bites

  • 1 teaspoon olive oil

  • Pinch of salt

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • Small pinch of powdered ginger

  • Big pinch black pepper

  • apple cider vinegar

  • 1 tbsp sunflower seeds

In a saucepan, combine all the polenta ingredients, except the yeast. Stir and leave to simmer on low heat. Stir occasionally to prevent sticking to the bottom of the pan. Turn the heat off when creamy to your liking. Add nutritional yeast and stir.

In the meanwhile, warm oil in a saute pan. On medium heat, cook and stir the onion. When translucent, add kale and mushrooms. Without adding water, stir and let cook for a few minutes.

Add spices and 1 tbsp water, then continue to cook until kale is well wilted and tender. Turn off the heat, add a splash of vinegar to deglaze.

Serve the polenta in bowls and add the kale/ mushroom mix on top. Sprinkle with seeds.


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