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Polenta with Red Onion Gravy
An enticing warm yellow Polenta mixture dressed with a rich red onion gravy giving a sweet undertone to the mellow Polenta mixture. Polenta is gluten free and easy to digest and can be very versitile. The onion gravy can be used to dress other dishes and complements chicken or turkey.
You will need
1 large mug polenta
2½ same mug water
1 tablespoon frozen peas
1 tablespoon frozen sweetcorn
1 teaspoon tamari
3 good tablespoons engevita yeast flakes
2 tablespoons olive oil
1 large red onion
2 sprigs rosemary - finely chopped
1 dessertspoon flour
750mls vegetable stock
1 teaspoon barley miso
2 teaspoons St Dalfour redcurrent or damson jam
1 dessertspoon apple juice concentrate
Start with the sauce - Slowly sweat the onions with the rosemary in the olive oil to release the flavour - about 10 minutes
Add the flour to the pan, stir and bubble through. Add the stock and stirring, bring to the boil to thicken.
Add the other flavourings of miso, jam and apple juice concentrate. Continue to simmer until nicely smooth and rich.
Add the butter if wished, to create a shine to the sauce.
Whilst the sauce is simmering prepare the polenta - Place polenta into pan with water and tamari.
Bring to the boil, stirring continuously.
As the polenta begins to thicken add the peas, sweetcorn and yeast flakes and combine well.
Allow to thicken and stand in the pan to keep warm.
When ready to serve - transfer the polenta onto the middle of a flan dish in an enticing pile and pour the onion sauce around the base.
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