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 and salt to a boil in a saucepan
Gradually whisk in cornmeal
Reduce heat to low and cook, stirring frequently, until thickened
Remove from heat and stir in vegan butter until smooth
Red wine mushrooms
Heat olive oil in a skillet over medium heat
Sauté garlic until fragrant
Add mushrooms and rosemary, cook until mushrooms are browned
Pour in red wine and vegetable broth, bring to a simmer
Cook until reduced by half
Mix cornstarch with a little water to make a slurry, then stir into the mushrooms to thicken
Season with salt and pepper to taste
