- 2 cups almond milk, or other non-dairy milk
- 3 cups uncooked polenta
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons vegan butter, or margarine
- 4 cloves garlic, crushed
- 2 pounds sliced bella mushroom
- 1/4 cup chopped parsley
In a large sauce pan, bring the milk and 2/3 cup water to a boil. Pour in the dry polenta and reduce the heat. Stir with a wooden spatula or a whisk until the consistency thickens but stays creamy. Season with salt and pepper.
In a frying pan, add the butter over medium heat. Add the garlic and sauté for a minute. Add the mushroom, parsley, salt and pepper. Sauté for 5 minutes.
Serve the polenta with the mushroom garlic on the top.