Energetic polenta "Powerhouse"

Name: Energetic polenta "Powerhouse"
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200 ml vegan cooking cream (e.g. "Soya Cuisine"); 100 g Polenta; 150 g cherry tomatoes; 150 g small mushrooms; 1 TABLESPOON Olive oil; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Balsamic vinegar; 1 TABLESPOON crushed linseeds; 7-10 Tbsp Cress

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

For all those who prefer to warm their stomachs in the morning with something hearty - and don't want to pull it in under any circumstances

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

200 ml vegan cooking cream (e.g. "Soya Cuisine")
100 g Polenta
150 g cherry tomatoes
150 g small mushrooms
1 TABLESPOON Olive oil
7-10 Tbsp salt, pepper
2 TABLESPOONS Balsamic vinegar
1 TABLESPOON crushed linseeds
7-10 Tbsp Cress

Directions

1
Boil 400 ml water with soy cream. Stir in polenta and let it swell at low heat for about 10 minutes, stirring occasionally.
2
Meanwhile wash and halve the tomatoes. Clean the mushrooms, wash them if necessary and grate them dry. Heat the oil in a pan. Sauté the mushrooms in it for 1-2 minutes. Add the tomatoes and fry for 1-2 minutes. Salt, pepper and deglaze with vinegar.
3
Season the polenta with salt and fill into small bowls. Add the mushroom tomatoes. Sprinkle with linseed and cress as desired. Serve immediately.