Polenta de GRÃO-DE-BICO com ragu de COGUMELOS - Você Bonita (12/04/2024)

Let's learn how to prepare an incredible chickpea polenta with mushroom ragu? Chef Michelle Mística will teach you! FOR THE CHICKPEA POLENTA: • 1 cup (tea) of chickpea flour • 1 cup (tea) of coconut milk • 1 cup (tea) of water • 1 teaspoon of turmeric • ¼ cup (tea) of Parmesan cheese • Salt to taste • 2 tablespoons of olive oil PREPARATION METHOD: Mix the flour with the salt and set aside. In a saucepan, heat the water, milk, and oil. As soon as it boils, add the flour and stir well to avoid lumps. When it comes away from the pan, turn off the heat and add the Parmesan cheese. FOR THE MUSHROOM RAGU: • ½ chopped onion • 2 cloves of chopped garlic • 2 tablespoons of olive oil • 300g of mixed mushrooms • 2 tablespoons of soy sauce • 1 teaspoon of smoked paprika • 1 tablespoon of tapioca starch • 1 cup of water • Fresh thyme to taste • Salt and pepper to taste PREPARATION: Heat a pan with olive oil, add the onion and garlic and sauté. Add the chopped mushrooms and cook until golden brown. Dissolve the soy sauce with the water and tapioca starch and add to the mushrooms. Bring to a boil, adjust the salt and finish with fresh thyme. Assemble on a plate with the polenta at the bottom and the ragu on top. Check out the other pages of the program: Website - http://tvgazeta.com.br/vocebonita Facebook -   / vocebonitatv   Twitter -   / vocebonita   Instagram -   / vocebonitatv