Name: Rainbow sorghum buddha bowl
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 2 servings
Cuisine: Starters & Light meals
Ingredients: whole sorghum grain 180g,sea salt and freshly ground black pepper, to taste ,Woolworths lemon-flavoured avocado oil 3T,onion, finely chopped 1,garlic, minced 1½t,fresh ginger, grated ½t,curry powder 2t,carrots, peeled and grated 2,sea salt and freshly ground black pepper, to taste ,large free-range egg, lightly beaten 1,fresh coriander, minced 2 T,avocado, cubed 1,Woolworths cooked beetroot, cubed ¼cup,cooked butternut, cubed 2 T,feta 1 disc,cherry tomatoes a handful,fresh corn, cooked 2 T

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Polenta Porridge

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

For the toppings:

8 button mushrooms, sliced
12 rashers streaky bacon
4 free-range egg
1 L water
1 T salt
1 T chicken stock powder
1 T dried thyme
150 g polenta
60 g butter
3/4 cup cream
Chilli flakes, for sprinkling
Parsley, chopped, to garnish
Parmesan shavings, to garnish

Method

To prepare the toppings, fry the mushrooms and the bacon until crispy.

Poach the eggs. Set aside and keep warm, or reheat briefly just before serving. To make the porridge, bring the water to the boil with the salt, chicken stock powder and thyme.

To make the porridge, bring the water to the boil with the salt, chicken stock powder and thyme.

Add the polenta and whisk to ensure that no lumps form. Continue whisking until the polenta thickens, reduce the heat and cook for 30–40 minutes. Add the butter and grated Parmesan, and allow to melt into the polenta.

Slowly add the cream just before serving. Serve the polenta
in 4 bowls, topped with the bacon, mushrooms and a poached egg each. Sprinkle with chilli flakes and parsley, and garnish with Parmesan shavings.

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Ingredients

Method