Creamy Polenta with Mushroom and Spinach Gravy
Ingredients
- 4 cups water
- pinch of salt
- 1 cup corn meal
- oil
- 5 minced garlic cloves
- spinach leaves
- sliced mushroom
- liquid aminos
- 1 bouillon cube
- boiling water
- 1 tablespoon corn starch
- butter
- herbs (optional)
Preparation
Boil 4 cups of water with a pinch of salt.
Add 1 cup of corn meal slowly once boiling to avoid clumping.
Cover and cook the polenta over low heat for about 15 minutes.
In a separate pan, heat oil and fry 5 minced garlic cloves for about 2 minutes.
Add spinach leaves and sliced mushrooms, then sauté for a few minutes.
Pour in some liquid aminos and continue sautéing.
Dissolve 1 bouillon cube in boiling water, mix with 1 tablespoon of corn starch, and slowly add to the mushroom mixture.
Simmer over low to medium heat and add any desired herbs.
Once the polenta is cooked, add butter to thicken it.
Serve the polenta immediately and top with the mushroom and spinach gravy.
Note: You can halve the recipe as it makes a large portion, and it can be served as a side with items like stuffed peppers.