Vegan Creamy Polenta with Red Wine Mushrooms
Ingredients
Creamy polenta
- 4 cups water
- 1 1/2 teaspoons salt
- 1 cup cornmeal
- 3 tablespoons vegan butter
Red wine mushrooms
- 1 tablespoon olive oil
- 4-6 cloves garlic
- 16 ounces mushrooms
- 1 teaspoon dried rosemary
- 1/2 cup red wine
- 3/4 cup vegetable broth
- 1 teaspoon cornstarch
- Salt and pepper to taste
Preparation
Prepare polenta
Bring water and salt to a boil in a large pot.
Gradually whisk in cornmeal, reduce heat, and cook, stirring frequently, until thickened.
Stir in vegan butter until melted and creamy.
Cook mushrooms
Heat olive oil in a skillet over medium heat.
Add garlic and sauté until fragrant.
Add mushrooms and rosemary, and cook until mushrooms are browned.
Pour in red wine and vegetable broth, and bring to a simmer.
Mix cornstarch with a little water to make a slurry, then add to the mixture and stir until thickened.
Season with salt and pepper to taste.
Serve
Spoon the creamy polenta onto plates and top with the red wine mushrooms.
