For the polenta:

For the dressing:

  • Chestnut mushrooms 100.0 g
  • Oyster Mushrooms 100.0 g
  • Girolle mushrooms 100.0 g
  • Maitake Mushrooms 100.0 g
  • FLORA Original 1kg 50.0 g
  • Flat leaf Parsley 30.0 g
  • Cracked Black Pepper 1.0 g
  • Sea salt 1.0 g


  1. For the polenta:

    • Place amaranth in a blender or food processor and pulse a few times until the amaranth is cracked.
    • Toast the cracked amaranth in a dry pan for 2 minutes then pour in the water and add the Knorr Professional Vegetable Jelly Bouillon.
    • Bring to a boil then reduce the heat and simmer for 20 minutes until the amaranth thickens.
  2. For the dressing:

    • Blitz the hempseeds in a blender to a course powder then pour into a bowl and mix through the Hellmanns Vegan Mayo.
    • Spoon into a squeezy bottle and chill until needed.
Chef Inspiration