- Corn grits 1 cup (about 200 g)
- Water (or broth) 400 ml
- Coconut milk 800 ml (2 cans)
- Vegan butter (optional)
- Salt
- Pepper
- Minced meat eat me at 1 pack
- Onion 1 pc
- 2 cloves of garlic
- Dried thyme 1 tsp
- Mini mushrooms 300 g
- Oil for frying
- Salt
- Pepper
- Water (broth or wine) 80 ml
- Vegan butter (optional)
- Ground pepper
- Radish microgreens
To prepare banoche, bring water with coconut milk to a light boil. Carefully pour corn grits in a thin stream and cook, stirring, for 3-5 minutes. Add salt, pepper, butter, turn off the heat and leave under the lid for 5 minutes.
To prepare the filling, cut the champignons into quarters, onion into feathers, and chop the garlic. Fry the mushrooms in oil until golden and remove. Add onion to the pan, add garlic in a minute and minced meat in another minute.
Fry the eat me at minced meat over medium heat, breaking the lumps with a wooden spatula, turn the mushrooms, add salt, pepper and thyme. Pour in the liquid, mix and cook for a few more minutes.
Serve banoche with minced meat and mushrooms, sprinkle with fresh ground pepper and add microgreens.
