Roasted Polenta with wild mushrooms and Immune Aioli
Looking for a delicious holiday appetizer? We've got you more than covered:) This dish will not only WOW your guests tastebuds...and of course their health!
1 log of polenta
1.5lbs of wild mushrooms
Handful of arugula, chopped
1TBSP olive oil
Drizzle of white wine vinegar
1 cup of vegan mayonnaise
1 TBSP minced garlic
1 packet of Immune Beyond Broth
1 TBSP of lemon juice
Slice polenta in 1/2 inch rounds, coat with olive oil and roast in the oven at 450 for 20 minutes
Saute sliced wild mushrooms and arugula in oil and white wine vinegar. Lightly salt the mixture. Cook until softened.
Mix vegan mayonnaise with minced garlic, Immune Beyond Broth, and 2 TBSP of lemon juice.
Once the polenta is done top with the mushroom mixture and the immune aioli.
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