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 to a boil in a saucepan, add salt, and gradually whisk in cornmeal.
Cook polenta over medium heat, stirring frequently, until thick and creamy, about 20-30 minutes.
Stir in vegan butter until melted and smooth; remove from heat and keep warm.
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 and tender.
Pour in red wine to deglaze the pan, scraping up any bits from the bottom.
Add vegetable broth and bring to a simmer; mix corn starch with a little water to make a slurry, then stir it in to thicken the sauce.
Season with salt and pepper to taste; cook for another minute until sauce coats the mushrooms.
Serve the red wine mushrooms over the creamy polenta.
