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
Polenta
Bring water and salt to a boil in a medium saucepan
Gradually whisk in cornmeal
Reduce heat to low and cook, stirring frequently, for 15 to 20 minutes until thickened
Remove from heat and stir in vegan butter until smooth
Mushrooms
Heat olive oil in a skillet over medium heat
Add garlic and mushrooms, sauté until mushrooms are browned
Stir in rosemary, red wine, and vegetable broth
Simmer until the liquid is reduced by half
In a small bowl, mix cornstarch with a little water to make a slurry
Stir the slurry into the mushroom mixture and cook until thickened
Season with salt and pepper to taste
Serving
Spoon the creamy polenta into bowls and top with the red wine mushrooms
