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Polenta with Sautéed Mushrooms


Creamy Soft Cooked Polenta
1 cup fine-milled polenta
1 ½ CUP stock of your choice
4 ½ cups of water
2 cloves smashed garlic
½ cup cashew milk
½ tsp sea salt
Garnish: toasted pine nuts, chili oil,

Place a dutch oven, or heavy bottom skillet over medium heat. Add stock, water, and cloves of garlic to pot. Bring to a low simmer, and then stream polenta in slowly, continuing to stir mixture. (very important not to let boil, and continue to stir, as polenta can scorch easily) Continue to stir for at least 5 minutes until mixture starts to really thicken. Bring temperature to low, and a place lid on mixture. Continue to cook for at least 15 minutes, stirring mixture every few minutes. After 15 minutes or so, add cashew milk. Taste for seasoning, add salt & pepper at your discretion

*stop cooking at 15 minutes for a more grit/course texture


Satuéed Mushrooms

1 ½ cup assorted mushroom varieties, chopped
2 tbsp. grapeseed oil
5-6 sprigs of fresh thyme
2 cloves garlic
½ tsp. sea salt
1-2 tbsp vegan butter (or regular butter)
1 tsp lemon zest


Bring a heavy bottom skillet to medium high heat, add grapeseed oil. Add mushrooms, thyme. Season with sea salt generously. Sauté for 3-5 minutes, add thyme and 2 smashed cloves of garlic. Stir for another minute. Add butter to the pan, and spoon melting butter over mushrooms while cooking. Add a splash of lemon, to help scrape brown bits off pan. Check to make sure mushrooms are seasoned. Turn off heat, and add lemon zest to mushrooms.

To serve: Place ½ cup polenta on a plate, and top with sautéed mushrooms. For texture, add toasted pine nuts, or pumpkin seeds. Finish with a touch of chili or your favorite flavored oil
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