for 4 people

Vegetables

	oil for frying
300 g	brown mushrooms, quartered
300 g	leek, cut into rings
2	garlic cloves, finely chopped
1 tin	sweetcorn (approx. 420 g), rinsed, drained
½ tsp	cayenne pepper
½ tsp	caraway seeds, crushed
½ tsp	salt
a little	pepper
3 dl	water
2 tbsp	cashew cream

Crust

150 g	fine polenta
150 g	cornmeal
1 tsp	baking powder
½ tsp	salt
6 dl	water, hot
90 g	vegan grated cheese substitute

Bake

200 g

cashew yoghurt

How it's done

Vegetables

Heat the oil in a wide frying pan. Add the mushrooms, stir fry for approx. 5 mins., remove. Reduce the heat, heat the oil in the same pan. Add the leek and garlic, sauté for approx. 3 mins. Add the sweetcorn with the mushrooms, cook briefly, season. Pour in the water, bring to the boil. Mix in the cashew butter, transfer the vegetables to the prepared dish.

Crust

Mix the polenta, cornmeal, baking powder and salt in a bowl. Add the water and vegan cheese, mix, leave to stand for approx. 5 mins., spread on top of the vegetables.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, serve the gratin with the cashew yoghurt.

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