Creamy Mushroom Polenta
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Even just a peak of this sunny yellow Creamy Mushroom Polenta in a bowl is enough to brighten those cold and frosty winter days! It is a thick and hearty vegan side dish made of a perfectly seasoned, porridge-like Polenta mixture.
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Ingredients
– 1 C polenta
– 4-5 C vegetable broth
– 1 tbsp oil
– 1 tsp garlic powder
– ½ tsp salt
– 8 oz mushrooms
– 1 tbsp miso paste
– 2 tbsp soy sauce
– 1 tbsp agave or maple syrup
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Put the polenta, vegetable broth, oil, garlic powder, and salt in a pot and bring to a simmer. Cook until the polenta is tender about 25 minutes.
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Slice and saute the mushrooms in a little oil until they soften, about 1 to 2 minutes.
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In a small bowl, mix the miso paste, soy sauce, and agave or maple syrup together and add to the pot along with the mushrooms.
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Serve on top of the cooked polenta.
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SWIPE UP
FOR FULL RECIPE
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