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Most polenta is drowning in butter and cheese. And there’s nothing wrong with that, but it’s not exactly health food. So when we discovered Sapana Chandra’s recipe for soft polenta and mushroom bowls from her new cookbook, Plant Power Bowls, we were intrigued.
Instead of finishing the polenta with a boatload of dairy, Chandra stirs in a tablespoon of avocado oil. The results are decadent and a tad creamy—but totally plant-based. Top it off with crispy mushrooms, fresh vegetables and a dollop of basil pesto for a satisfying, nutritious meal.
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