Red Wine Mushroom Polenta - Erica '24

• • Paring knife

  • Cutting board

  • Spoon

  • Measuring spoons

  • Measuring cups

  • Whisk

  • Frying pan with a lid

Creamy Polenta:

• 2 cups water

• 3/4 tsp. salt

• 1/2 cup cornmeal (polenta)

• 1 tbsp. vegan butter (like Earth Balance)

Red Wine Mushrooms:

• 1 tbsp. olive oil

• 8 oz. of mushrooms (shiitake and/or baby Bella)

• 2-3 cloves garlic, chopped

• 1/4 cup red wine

• 1/3 cup vegetable broth

• 1/2 tsp. corn starch

• Salt and pepper to taste

• 1 tsp. dried Rosemary (or 1 tbsp. fresh)

1) Add 3/4 tsp salt to water and bring it to a boil in the pot. Once boiling, add 1/2 cup polenta and whisk to combine so that no clumps remain.

2) Cover and let simmer on low heat for 10-15 minutes, stirring every few minutes to remain even consistency. The polenta is done when the mixture is thick and has absorbed all of the water.

3) When polenta is done, stir 1 tbsp vegan butter in, and cover again to let sit over very low heat.

4) Meanwhile, start the red wine mushrooms: Add 1 tbsp olive oil to a nonstick or cast iron skillet over medium high heat.

5) Add the 2-3 cloves chopped garlic and let the garlic turn golden brown.

6) Next, slice and add the 8 oz of mushrooms. Add a pinch of salt and pepper.

7) Sauté for five minutes or until the mushrooms release their water. Then, add the 1 tsp dried rosemary and the 1/4 cup red wine.

8) Simmer for 5-7 minutes, reducing the heat as needed until the mushrooms absorb as much of the wine as possible.

9) In a small bowl, whisk together the 1/3 cup vegetable broth and 1/2 tsp corn starch. Add to mushrooms and simmer for another five minutes until the sauce thickens slightly.

10) Season to taste with salt and pepper.

11) Serve polenta and red wine mushrooms immediately in a large bowl.