Vegan Creamy Polenta and 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
- 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 water and salt to a boil in a medium saucepan
Gradually whisk in cornmeal, reduce heat to low, and cook, stirring constantly, for 10 to 15 minutes until thickened
Meanwhile, heat olive oil in a large skillet over medium heat
Add chopped garlic and sauté until fragrant, about 1 minute
Add mushrooms and dried rosemary, cook until mushrooms are browned and tender, about 8 to 10 minutes
Pour in red wine and vegetable broth, bring to a simmer and cook for 5 minutes
In a small bowl, mix corn starch with 2 tablespoons of cold water to make a slurry. Stir into the mushroom mixture and cook until thickened, about 1 to 2 minutes
Season the mushrooms with salt and pepper to taste
Remove the polenta from heat and stir in vegan butter until smooth
Serve the polenta in bowls and top with the red wine mushrooms
