Pot (small), Stovetop, Peeler
Peel the carrots. Cut them in half lengthwise. Then slice on the diagonal.
Clean & slice the mushrooms.
Peel & finely slice the onion.
Heat a drizzle of oil in a pot over medium-high heat. Add the mushrooms, salt & pepper. Sauté for 3 min, or until browned. Remove the mushrooms from the pot & set aside.
Add another drizzle of oil to the pot. Then add the onions, carrots, tomato paste, salt & pepper. Reduce the heat to medium. Sauté the veggies & tomato paste for 5-7 min.
Pour in the red wine & stir. Return the mushrooms to the pot & stir again. Reduce the heat to low, cover & simmer for 15-20 min.
Add the coconut milk & 1 cup of water (per person) to a separate pot. Bring the liquid to a boil. Pour in the polenta. Simmer, stirring frequently for 7-10 min.
When the polenta is smooth & creamy, add a drizzle of olive oil. Season with salt & pepper.
Serve the mushrooms & sauce over the polenta. Garnish with fresh parsley (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Veggie Bourguignon with Polenta" contains 868 Energy, 52 g of Fat, 71 g of Carbohydrates, 12 g of Protein, 8 g of Fiber.