Vegan Creamy Polenta and Red Wine Mushrooms

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rabbitandwolves.com Vegan Creamy Polenta and Red Wine Mushrooms

rabbitandwolves.com Why should you make this recipe? Super creamy polenta, topped with mushrooms cooked in red wine and garlic. It's the ultimate vegan comfort food!

rabbitandwolves.com What You'll Need: Water Salt Corn meal Vegan butter Olive oil Garlic Mushrooms, I used baby bella and shiitake Rosemary Red wine, vegan Vegetable broth Corn starch Salt and pepper

rabbitandwolves.com Boil water and prepare corn meal. Make sure there are no lumps!

rabbitandwolves.com Reduce heat to low, cover and simmer.

rabbitandwolves.com Heat olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic and sauté for a minute. Then add mushrooms. Sprinkle with a pinch of salt and pepper.

rabbitandwolves.com Sauté mushrooms. Then add the rosemary and red wine. Simmer, reducing heat as needed.

rabbitandwolves.com Now, whisk together the veggie broth and corn starch in a small bowl. Then add it to the mushrooms. Simmer and season with salt and pepper. Remove from heat.

rabbitandwolves.com Once the polenta is nice and thick, add the vegan butter, and stir. Remove from heat.

rabbitandwolves.com Serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce!

rabbitandwolves.com Get the full recipe details via the link below!