Ingredients
Polenta
- 1 cup polenta (cornmeal)
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast (optional)
Roasted Mushrooms
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the mushrooms.
- Prepare Mushrooms: In a bowl, toss the sliced mushrooms with olive oil, minced garlic, salt, black pepper, and dried thyme to ensure they are well-coated with flavor.
- Roast Mushrooms: Spread the seasoned mushrooms evenly on a baking sheet and roast them in the preheated oven for 15 to 20 minutes, stirring halfway through until they are tender and have released their juices.
- Boil Broth: While the mushrooms roast, bring 4 cups of vegetable broth to a boil in a saucepan over medium-high heat.
- Cook Polenta: Slowly whisk the polenta into the boiling broth to avoid lumps, then reduce the heat to low. Cook the polenta, stirring frequently, for 10 to 15 minutes until it becomes thick and creamy.
- Add Nutritional Yeast: Stir in the nutritional yeast into the cooked polenta to add a savory, cheesy flavor (optional).
- Serve: Spoon the creamy polenta onto plates and top generously with the roasted mushrooms. Garnish with fresh herbs such as parsley or basil if desired and serve warm.
Notes
- Use fresh herbs like parsley or basil as a garnish to brighten the dish.
- Nutritional yeast is optional but adds a cheesy, umami flavor enhancing the dish.
- Make sure to stir the polenta frequently to avoid lumps and sticking to the pan.
- You can use a mix of mushroom varieties such as cremini, shiitake, or portobello for more depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegan
