Creamy Mushroom Polenta
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.
– 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
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.
Slice and saute the mushrooms in a little oil until they soften, about 1 to 2 minutes.
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.
Serve on top of the cooked polenta.
FOR FULL RECIPE