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- 1 cup polenta (cornmeal) - 4 cups vegetable broth - 1 tablespoon olive oil - 2 tablespoons nutritional yeast - 1 teaspoon garlic powder - 8 oz mixed mushrooms (shiitake, cremini, and oyster) - Fresh thyme, salt, and pepper

VEGAN POLENTA WITH ROASTED MUSHROOMS

Savor the deliciousness of Vegan Polenta with Roasted Mushrooms, a dish that combines creamy polenta and rich, umami-packed mushrooms. This easy recipe is perfect for any meal and is sure to impress your guests while being simple enough for beginners. Dive into this flavorful experience that elevates your dining with a mix of textures and seasonal variations. Click through to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

1 tablespoon olive oil

2 tablespoons nutritional yeast

1 teaspoon garlic powder

Salt and pepper to taste

8 oz mixed mushrooms (shiitake, cremini, and oyster), sliced

1 teaspoon fresh thyme or ½ teaspoon dried thyme

1 tablespoon balsamic vinegar

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, toss the sliced mushrooms with 1 tablespoon of olive oil, thyme, salt, pepper, and balsamic vinegar. Spread them out in a single layer and roast for about 20 minutes, or until golden brown and tender.

      While the mushrooms are roasting, bring the vegetable broth to a gentle boil in a medium saucepan.

        Gradually whisk in the polenta, stirring continuously to prevent lumps. Lower the heat to a simmer and cook for about 15-20 minutes, stirring frequently until it thickens and pulls away from the sides of the pot.

          Stir in nutritional yeast, garlic powder, and season with salt and pepper to taste. If the polenta is too thick, add a splash of vegetable broth to reach your desired consistency.

            Once the mushrooms are ready, remove them from the oven.

              To serve, spoon the creamy polenta onto plates or bowls, top with a generous portion of roasted mushrooms, and sprinkle with fresh parsley.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  Presentation Tips: Serve the polenta in shallow bowls, artfully arrange the roasted mushrooms on top, and finish with a sprinkle of fresh parsley. You can drizzle a little extra olive oil around the plate for added flavor and visual appeal.