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Polenta is usually made with corn meal, but this recipe incorporates an interesting alternative for those sensitive to wheat–chickpea flour.

Polenta:
1 quart (11/8 l) vegetable stock
1 1/4 cup (300 g) chickpea flour
2 shallots, minced
4 sage leaves, chopped
1/2 cup (125 g) butter
Sea salt and fresh ground pepper, to taste

Mushroom Ragout:
1 cup (250 g) chanterelle mushrooms (do not wash, gently brush with pastry brush)
1 cup (250 g) oyster mushrooms
1 medium-sized portobello mushroom, chopped
1 cup (250 ml) white onion, diced
3 cloves of garlic, minced
4 sage leaves, chopped
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) coconut butter or coconut oil
Sea salt, to taste
Dash of cayenne pepper (optional)
4 sage leaves for garnish

Bring vegetable stock to a boil and gradually add chickpea flour, minced shallots and chopped sage leaves while stirring with a whisk. Cook at low heat for about five minutes, stirring vigorously. Add butter, sea salt and pepper and stir thoroughly. Grease an oblong baking pan (one liter volume) with olive oil. Pour polenta into the baking pan and bake at 375°F (190°C) for 25 minutes. Set aside to cool (polenta can be sliced easily when it’s cool).

Sauté onion, garlic and all the mushrooms in oil and butter in a pan on medium heat until soft and golden. Add chopped sage and season with sea salt and cayenne pepper.
Slice polenta in half-inch (one cm) thick slices and warm slightly by gently sautéing in butter or olive oil. Top polenta with mushroom ragout. Serve with a dollop of kefir or natural yogurt, garnished with sage leaves.

Source: alive #229, November 2001