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
Creamy polenta
Bring water to a boil and add salt
Gradually whisk in cornmeal while stirring constantly
Reduce heat and simmer, stirring frequently, until the mixture thickens
Stir in vegan butter until melted and creamy
Red wine mushrooms
Heat olive oil in a skillet over medium heat
Add chopped garlic and sauté until fragrant
Add mushrooms and dried rosemary, cook until mushrooms are browned
Pour in red wine and vegetable broth, bring to a simmer
In a small bowl, mix cornstarch with a little water to form a slurry and add it to the mushrooms
Stir until the sauce thickens, then season with salt and pepper to taste
Assembly
Serve the red wine mushrooms over the creamy polenta
