Wednesday, June 15, 2016

Creamy Polenta with Caramelized Mushrooms and Onions

It's been a little hectic lately, with work, travel, and life in general, so I haven't had a lot of time to cook. It slowed down a little bit today in the afternoon, and it felt great to get back in the kitchen! This Polenta with Mushrooms dish is so rich and satisfying, you won't believe it's plant-based, and 100% meat, dairy and egg-free.And so husband loved it as much as I did!


1 Tbsp Olive Oil
1/2 of a Red Onion, chopped
10 White Mushrooms, sliced
2 Tbsp Fresh Thyme leaves, chopped
1 tsp Salt
1/4 tsp Black Pepper
1 Cup Veggie Broth (More or less, depending on how much gravy you want)
Cornstarch Slurry (about 2 Tbsp cornstarch whisked into 1 or 2 Tbsp ice-cold water)

3 Cups Water
1 Cup Oat Milk (or other non-dairy milk)
1 Cup Polenta
1 Tbsp Coconut Oil
1/4 Cup Nutritional Yeast 
2 tsp Salt

2 Tsp Chopped Fresh Parsley

For the Mushrooms:

Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 red onion chopped, saute for 5 minutes, then turn the heat down to low. Saute for 10 minutes, then add sliced mushrooms, 2 tbsp chopped fresh thyme, 1 tsp salt and 1/4 tsp pepper. Saute for another 10 minutes, then add 1 cup veggie broth. Bring to a simmer, and simmer on low heat, covered, while you make the polenta.

For the Polenta:

Bring about 2 to 3 inches water to a boil in the bottom of a double boiler. Put 3 cups water and 1 cup oat milk in the top of the double boiler and heat to a low boil. Whisk in 1 cup polenta meal and turn heat down to medium. Cook covered, whisking frequently, for about 20 - 30 minutes. Taste to make sure the grains are cooked through. Add 1 tbsp coconut oil and about 1/4 cup nutritional yeast, and whisk to blend. Add salt a 1/2 tsp at a time to taste. Turn off heat and cover.

With the mushroom mixture at a simmer, slowly whisk in the cornstarch slurry, a little at a time, until desired consistency. It should be like gravy. Taste and add additional salt, if desired.

Spoon the polenta into bowls and top with the caramelized mushrooms and onions. Sprinkle with chopped fresh parsley and serve.

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