This is a total mushroom lovers’ comfort meal… creamy polenta and an herby saute of mushrooms and onions. Pour a glass of red wine, and we’re in heaven.
Any mushrooms you like will work here… I love to wait until I see some great looking chanterelles or oyster mushrooms at my market… but they can often be pricey so I like to mix the “fancier” mushrooms with less-expensive crimini mushrooms.
While you’re at it, you can make extra polenta and put the leftovers a shallow baking pan, slice into cubes the next day and bake or fry.
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)
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
Pour veg stock and polenta into a medium saucepan, stir to combine, and bring to a gentle boil. Immediately reduce heat to a very low simmer. Stirring occasionally, continue to add milk gradually as the polenta gets thicker. Add minced garlic, a few pinches of salt. Continue gradually adding the rest of the milk and then water (as needed) and stirring for up to 45 minutes. You can quit earlier if you like, but I found that 45 minutes created a creamier texture than when I stirred for only 20 minutes (which does still work, you’ll just need to add less liquid liquid). Taste and adjust seasonings as you go. Add grated pecorino if you wish or nutritional yeast (or nothing, it’s still creamy without it) if vegan. Polenta is done when it starts pulling away from the sides of the pot.
When the polenta has about 10 minutes left, start the mushroom saute.
Heat oil in a nonstick pan over medium heat. Add onions, mushrooms, garlic and a few generous pinches of salt and a grind of pepper. Cook for 5 or 6 minutes or until onions and mushrooms cook down and caramelize.
Deglaze pan with a splash of balsamic vinegar, add sugar and saute for another few minutes. Add fresh thyme leaves.
Plate polenta and mushroom saute. Top grated pecorino (if using), and serve.