Creamy Polenta and Red Wine Mushrooms

If you don't like mushrooms, just wait until the next post. If you like mushrooms please continue. This is amazing. I adapted this recipe from one that Lauren Hartmann had on her blog. I think polenta is my new obsession. This would be good with a side salad or a small serving of green vegetable.

Creamy Polenta

• 1 can light coconut milk
• 2 1/2 cups water
• 1 1/2 teaspoon salt
• 1 cup polenta
• 1 tablespoon nutritional yeast (nooch)

Red Wine Mushrooms

• 6 cloves garlic, chopped
• 16 ounces mushrooms, sliced (I used baby bellas)
• 1 teaspoon Italian Seasoning
• 1/2 cup red wine, vegan
• 3/4 cup vegetable broth
• 2 teaspoons corn starch
• salt and pepper to taste

Start the polenta. Bring coconut milk, water and satl to a boil in a medium sauce pan. Then add teh polenta in a slow steady stream, whisking the entire time. Make sure you pour slowly and whisk so you don't get lumps.

Reduce heat to low and simmer for 10-12 minutes, stirring occasionally so it doesn't stick. Once it's done add the nutritional yeast, give it a final stir and set polenta aside.

Heat 2 tablespoons of vegetable broth or water to a boil and add garlic. Saute for one minute.

Add mushrooms to skillet.Saute for about 5 minutes until they have released their juices and have reduced some.

Now add the seasoning and red wine. Simmer about 7 minutes until mushrooms have absorbed most of the wine.

Whisk together the veggie broth and corn starch in a small ramekin. Add it to the mushrooms and simmer a few minutes until it slightly thickens.  Season with a pinch of salt and some pepper.

Put some polenta in a bowl and top with the mushrooms. I garnish with a little fresh chopped red onion. Enjoy!