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.
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.
Notes
Served with a scrumptious mushroom topping complete with savory and umami flavors infused with a bit of sweetness. You can turn this Italian specialty into a main dish if you use it as a bed for some veggies or marinated tofu.