Creamy Mushroom Polenta (Vegan)

Ingredients

• 1 cup polenta
• 4 cups water
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil (extra virgin)
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon olive oil (extra virgin)
• 2 garlic cloves (minced)
• 3 cups white button mushrooms (sliced, ~320 grams (11 oz))
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Cook polenta: Bring the water and salt to a boil in a saucepan. Reduce the heat to low, remove the saucepan from the heat, and slowly pour in the polenta while whisking constantly. Return to heat and cook for 15–20 minutes (or according to package instructions), stirring frequently, until creamy and tender. Stir in the olive oil and nutritional yeast.

2. 2

   Sautee mushrooms: Heat olive oil in a frying pan or skillet over medium-high heat. Add mushrooms and salt, and cook for 8–9 minutes until the moisture evaporates and they turn golden. Add minced garlic, dried rosemary, and black pepper, and cook 1 minute more.

3. 3

   Assemble: Immediately spoon warm polenta into bowls (it sets quickly), top with the sautéed mushrooms, and finish with fresh parsley and vegan parmesan.