Name: VEG MIX POLENTA CAKE WITH CHEESY MUSHROOM AND COCONUT SAUCE recipe by NANDINI DIWAKAR at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Polenta 1 BOWL; Chopped carrot 1 NO Chopped beans 5-6; Chopped mushroom 3-4 NO; Coconut milk ½ LTR; Salt AS PER TASTE; Curry leaves 7-8; Mustard seeds ½ TSP; Cornflower 4-5 TSP; Garlic crushed 3-4 CLOVES; Ginger fine chopped ½ TSP; olive oil 5-6 TSP; 16 Cheese 2 QUBES

Ingredients Serving: 4

Polenta 1 BOWL
Chopped carrot 1 NO Chopped beans 5-6
Chopped mushroom 3-4 NO
Coconut milk ½ LTR
Salt AS PER TASTE
Curry leaves 7-8
Mustard seeds ½ TSP
Cornflower 4-5 TSP
Garlic crushed 3-4 CLOVES
Ginger fine chopped ½ TSP
olive oil 5-6 TSP
16 Cheese 2 QUBES

Instructions

First of all add 3 tsp olive oil now add mustard seeds and some chopped curry leaves now add polenta roast it about 10 min.
Add carrot, beans, capsicum, after than add coconut milk and add salt and stirring continuously to avoided lumps.
Now spread this on flat surface and put this in refrigerator.
Take a other pan add olive oil 2 tsp now add mustard seeds, curry leaves, ginger , garlic now add chopped mushroom stir it.
Add salt after then add coconut milk and cook it for 5-6 until it become a thick sauce. Add grated cheese.
Take out polenta from fridge and cut in round shapes. Make slurry of corn flour dip these cakes in slurry after than cover with oats. Take a pan drizzle the olive oil and stir fry the cakes for 4-5 min both sides.
Serve hot veg polenta cake with mushroom and coconut sauce.

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