Vegan 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
- 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 pot.
Gradually whisk in cornmeal and cook over medium heat, stirring frequently, until thickened and creamy.
Stir in vegan butter until melted and combined, then remove from heat and keep warm.
In a separate skillet, heat olive oil over medium heat.
Add chopped garlic and sauté for about 1 minute until fragrant.
Add mushrooms and cook until they release their liquid and begin to brown.
Stir in dried rosemary, red wine, and vegetable broth, and bring to a simmer.
In a small bowl, mix cornstarch with a little water to form a slurry, then add it to the mushroom mixture and cook until thickened.
Season with salt and pepper to taste.
Serve the creamy polenta topped with the red wine mushrooms.
