Creamy Polenta with Red Wine Mushrooms
Ingredients
Creamy polenta
- 4 Cups Water
- 1 1/2 Teaspoons Salt
- 1 Cup Corn meal
- 3 Tablespoons Vegan butter
Red wine mushrooms
- 1 Tablespoon Olive oil
- 4-6 Cloves Garlic, chopped
- 16 Ounces Mushrooms (sliced)
- 1 Teaspoon Rosemary, dried
- 1/2 Cup Red wine, vegan
- 3/4 Cup Vegetable broth
- 1 Teaspoon Corn starch
- Salt and pepper to taste
Preparation
Bring the water and salt to a boil in a medium sized sauce pan then pour the corn meal into the water in a slow steady stream, whisking the whole time to avoid clumps.
Reduce heat to low, cover and simmer for 10-15 minutes, stirring every few minutes, until it is thick and has absorbed all the liquid.
Meanwhile, heat the olive oil in a non-stick skillet over medium high heat, add the chopped garlic and sauté for a minute.
Add the sliced mushrooms, sprinkle with a pinch of salt and pepper and sauté for about 5 minutes or until they have released their liquid and are starting to brown.
Add the rosemary and red wine then simmer for 5-7 minutes, reducing heat as needed, until the mushrooms have absorbed most of the wine.
Whisk together the vegetable broth and corn starch then add it to the mushrooms and simmer for a few more minutes or until the sauce thickens slightly and season with salt and pepper to taste.
Once the polenta is thick, add the vegan butter and stir to melt it into the polenta then taste and adjust seasoning.
Serve immediately by placing the creamy polenta in a bowl and topping with the mushrooms and red wine sauce.
