Fonio Balls in Mushroom Sauce & Creamy Polenta

Here's a winning recipe to add to your menu this week. We just can't get enough of this super comforting, nutritious and easy to make dish packed with fonio goodness. It's also 100% vegan so perfect for the whole family to enjoy!

Ingredients

For the fonio balls:

• 1½ cups cooked Aduna Fonio Super-Grain
• ½ cup flour
• ½ cup mushrooms, chopped
• 1 shallot, finely chopped
• ¼ cup fresh parsley, chopped
• 1 vegan egg
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the sauce:

• 2 cups mushrooms, chopped
• 3 tbsp vegetable or coconut oil
• ½ cup dried porcini mushrooms
• 2 cups water
• 1 garlic clove, minced
• Salt and pepper, to taste
• ½ cup vegan cream
• 1 tbsp flour, to thicken (optional)

For the creamy polenta:

• ½ cup polenta
• 1½ cups water
• ½ cup coconut cream
• 1 tsp garlic powder

To serve:

• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Method

For fonio balls:

1. Add all fonio ball ingredients to a food processor and pulse for 30 seconds until well combined and sticky enough to form balls.
2. Using your hands, form balls using an ice cream scoop or about 2 tbsp of mixture per ball.

For the mushroom sauce:

3. Bring a large pot of water to boil and add the dried porcini mushrooms. Boil for 10 minutes, then set aside, reserving the mushroom water.
4. Heat the oil in a large pan over medium heat. Add the chopped mushrooms and fry for a couple of minutes.
5. Add salt and garlic and fry until mushrooms are lightly browned.
6. Add the reserved porcini mushroom water, reduce heat and simmer for a couple of minutes.
7. Add the cream and cook for 5 minutes.
8. If the sauce is too thin, remove ½ cup of sauce to a bowl, whisk in the flour, then return to the pan and cook for 2 minutes, stirring until thickened.
9. Add the fonio balls to the sauce, stir to coat, and cook for 2 minutes to warm through.

For the creamy polenta:

11. Bring water to a boil in a saucepan.
12. Add polenta, whisking vigorously until well combined.
13. Cook for 5–7 minutes, stirring frequently.
14. Add coconut cream and garlic powder and cook for another 5 minutes until polenta is thick and creamy.

To serve:

15. Season polenta with salt and pepper.
16. Spoon polenta onto plates, top with fonio balls and mushroom sauce.
17. Sprinkle with fresh parsley and serve immediately.

Enjoy!