Polenta & Mushroom

Learn & inspire

The vegetarian main goal is to show that waiver of meat or fish makes the meal not boring. Polenta is often used as a side dish. This meal shows that polenta can be confidentially taken as the main ingredient with the right preparation style. Different textures and taste directions support this goal. Further, no waste is produced by this dish and every part of the vegetables are reused in other dishes of the menu or used in the main.


Environmental support

The reusage and usage of the whole product make the dish environmentally friendly. Food waste is one of the main reasons for global warming (WWF, 2021). When food is wasted, energy and water it needs to grow, harvest, transport and packaging is also wasted (ibid).


Acceptable & transparent

The polenta is obtained from Sligro, which clearly informs from which farm the vegetables are being sourced. A reliable and transparent partnership between Hotelschool and Sligro is in place.


Regional & seasonal

Polenta is made out of corn, which is in season and grown locally. This indicates a reduction of transportation ways and therefore the carbon footprint is abridged.


Natural & nutritional

Polenta is gluten free, rich in protein, essential minerals, and fibre as well as low in fat. The polenta in the main is prepared firm and then fried. This allows to keep the natural taste of the corn.