Mushroom Polenta

Name: Mushroom Polenta
Ingredients: polenta:; 1 cup veg stock; 1 cup soy milk (or neutral flavored milk of your choice); 1/2 – 1 cup water, as needed; 1/2 cup quick cooking polenta; 1 tablespoon earth balance (or butter or olive oil); 1 garlic clove, minced; 1-2 teaspoons salt (to taste); 1/4 cup grated pecorino (optional, if vegan, just omit, or sub with nutritional yeast; mushroom saute:; 1 tablespoon olive oil; 2 cups mushrooms – I used a mix of chanterelles and crimini’s; 1/2 sweet yellow onion, sliced in thin strips.; 1 clove garlic, minced; 1 teaspoon balsamic vinegar; 1 teaspoon agave, or sugar of your choice; 1 tablespoon fresh thyme leaves; salt and pepper

Mushroom Polenta was pinched from <a href="http://www.loveandlemons.com/2012/02/06/fancy-mushroom-polenta/" target="_blank">www.loveandlemons.com.</a>

INGREDIENTS

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polenta:

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1 cup veg stock

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1 cup soy milk (or neutral flavored milk of your choice)

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1/2 – 1 cup water, as needed

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1/2 cup quick cooking polenta

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1 tablespoon earth balance (or butter or olive oil)

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1 garlic clove, minced

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1-2 teaspoons salt (to taste)

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1/4 cup grated pecorino (optional, if vegan, just omit, or sub with nutritional yeast

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mushroom saute:

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1 tablespoon olive oil

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2 cups mushrooms – I used a mix of chanterelles and crimini’s

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1/2 sweet yellow onion, sliced in thin strips.

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1 clove garlic, minced

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1 teaspoon balsamic vinegar

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1 teaspoon agave, or sugar of your choice

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1 tablespoon fresh thyme leaves

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salt and pepper

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