Polenta with peppers and coriander   //vegan 


Polenta is the grind of corn. In Europe you can find many traditional polenta dishes in the cuisines of Northern Italy, Austria, Romania, and the Balkan regions. 


serves 2


for the polenta

125 g polenta

500 ml water

1 teaspoon salt

1/2 teaspoon dried rosemary (optional)


Fill the water in a saucepan and add salt. Bring the water to the boil. Then stir in the rosemary and the polenta with an eggbeater and put the lid on the saucepan. Reduce to low heat and let the polenta simmer for 25 minutes. In the meanwhile you can cook the vegetables:


2 red peppers, cut into big pieces

250 g mushrooms, cut into slices

4 tomatoes, diced

1 onion, cut into thin rings

1-2 cloves of garlic, chopped

1-2 teaspoons olive oil

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin (optional)

salt + freshly ground pepper (or chilli)


Heat the oil over medium heat in a pan. Add the onion and sauté for about 3 minutes. 

Stir in the ground coriander and cumin. Then add the garlic, the peppers, and the mushrooms and fry for 5 minutes. 

Add the tomatoes and 1 teaspoon of salt. Sauté for 5-10 minutes until the peppers are al dente. Season with salt and pepper (or chilli) and serve with freshly cooked polenta.