1 cup polenta
4 cups vegetable stock
2 tbsp vegan butter
1 tbsp nutritional yeast
salt and freshly ground black pepper
1 tbsp olive oil
4 cups sliced cremini mushrooms
1/2 onion, diced
1 garlic clove, minced
Heat the stock to a boil in a medium saucepan. Slowly whisk in the polenta, and season with salt and pepper. Stir constantly for about 2 minutes, or until well combined. Reduce heat and simmer for about 35 minutes stirring every 5 minutes or so. You may need to add a bit more stock or water if mixture gets too thick. Stir in the vegan butter and nutritional yeast and season to taste with more salt and pepper.
Meanwhile, heat the olive oil in a medium skillet and add the onion. Cook for about 5 minutes, or until translucent. Add the garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook for about 7-10 minutes, or until they have released all of their moisture. Season with salt and pepper.
Serve the polenta topped with the mushrooms and enjoy!