Polenta with Balsamic Red Wine & Thyme Mushrooms

• tempo total: 33 minutes

Ingredientes

A delicious and simple autumnal dinner 🫶🏽✨

Recipe

Polenta:

1 cup polenta (coarse cornmeal)

4 cups vegetable broth or water

1/2 cup coconut milk or any plant-based milk

2 tbsp nutritional yeast

2 tbsp vegan butter or olive oil

Salt and pepper to taste

Mushrooms:

2 cups cremini or button mushrooms, sliced

1/2 red onion, thinly sliced

2 tbsp olive oil

3 cloves garlic, minced

1/4 cup balsamic vinegar

1/4 cup red wine

2 tbsp soy sauce or tamari

1 tsp fresh thyme (or dried thyme)

Salt and pepper to taste

Fresh parsley for garnish

Instruções

Cook the Polenta:

In a large pot, bring the vegetable broth or water to a boil.

Slowly whisk in the polenta, stirring constantly to avoid lumps.

Reduce the heat to low and cook, stirring frequently, for about 15-20minutes or until the polenta is thick and creamy.

Stir in the coconut milk, vegan butter, nutritional yeast, salt, and pepper. Adjust seasoning to taste and set aside.

Prepare the Mushrooms:

Heat olive oil in a large skillet over medium heat.

Add the sliced red onions and cook for 3-4 minutes until softened.

Add the minced garlic and cook for 1-2 minutes until fragrant.

Add the sliced mushrooms and sauté for about 5-7 minutes until softened and golden brown.

Pour in the balsamic vinegar, red wine, and soy sauce, and add the thyme. Stir well to coat the mushrooms.

Let the mixture simmer for about 5 minutes, allowing the liquid to reduce and the mushrooms to absorb the flavors.

Season with salt and pepper to taste