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Creamy Polenta With Garlicky Mushrooms
Nothing is more inviting as the cool weather approaches than a big pan of Creamy Polenta with Pan Roasted Mushrooms. I partnered with the amazing people @Ballarini_USA and @TheFeedFeed to make this Italian-inspired dish from the region of Venice, Italy and it is plant based. This pan of comfort includes roasted onion, garlic and mushrooms, along with a mix of creamy almond milk and vegetable stock topped with savory basil to create the perfect warm dish. I am absolutely loving this new pan and its Thermopoint feature which includes an indicator on the handle - red when hot and green when cool. Plus the pan stayed warm throughout dinner which I think is pretty much a cooks dream?#Ballarini #feedfeed #ad -@plantifulblonde

Recipe

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Ingredients

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

Directions

 

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!


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