Happy New Year, everyone! After the holiday feasting, it’s time for a reality check — let's refocus on our health. I recently found an amazing way to incorporate Cascara Tea into my favorite healthy recipes, and I can't wait to share it with you!
Polenta with Mushroom Cascara Tea Sauce
Total: 40 min | Prep:20 min | Cook:20 min | Yield: 36 bite-size hors d'oeuvres
Ingredients:
- 2 cups boiling water
- 3 tbsp butter (room tempe)
- 1 tsp salt (+ more to taste)
- 1/2 cup quick-cooking polenta
- 1 tbsp olive or avocado oil
- 8 oz cremini mushrooms (finely chopped)
- 1/2 cup onion (finely chopped)
- 1/4 tsp black pepper (+ more to taste)
- 1 clove garlic (finely minced)
- 3/4 cup Cascara Tea (steeped from 3 tbsp leaves for 1 min)
- 1/2 tsp all-purpose flour
- 2 tbsp fresh parsley (finely chopped)
Instructions:
Start by boiling the water, then whisk in the butter and salt, followed by the polenta. Cook on medium-low, stirring until thickened, about 5 minutes. Pour into a greased baking pan and let set for 15 minutes.
While the polenta firms up, heat oil in a skillet and sauté mushrooms and onion with salt and pepper until golden brown. Add garlic, then pour in the Cascara Tea and simmer to reduce by half. Mix flour with leftover butter to form a paste, stir into the mushroom mixture, and thicken slightly.
Cut polenta into 36 bite sizes, place on a platter, and top with the warm sauce. Serve and enjoy every delightful bite!