Stewed mushrooms with polenta
For the polenta:
1 cup cornmeal (fine)
1 tbsp. olive oil
3 tbsp. Savvy Pantry vegetable bouillon powder
4 cups water
For the mushrooms:
1 tbsp olive oil
1 tbsp. Savvy Pantry vegetable bouillon powder
350 grams mixed mushrooms (ex. shitake, pleurote, Portobello)
½ onion, finely sliced
1 tbsp white wine
1/8 tsp. of Provence herbs (or a tiny pinch each of thyme, rosemary, savory and oregano)
½ cup rice or oat milk
1 tsp. flour (or cornstarch)
Start the polenta first:
Add the cornmeal, olive oil, bouillon powder and 2 cups cool or warm water (NOT hot, to avoid making the cornmeal form clumps) in a pot and mix well. Then add 2 cups hot water.
Bring to a boil, then reduce heat to low and cook uncovered, stirring frequently with a wooden spoon, taking care to unstick the polenta from the bottom of the pot.
The polenta is cooked with it reaches the desired consistency (which can vary from that of a thick soup to a thick paste) and tender, around 30 to 40 minutes. You can serve the polenta immediately or put it in a mold for future use. In this case, after putting it in a mold, let it cool and then cover it with plastic wrap.
While the polenta is cooking, prepare the mushrooms:
In a small bowl, whisk together the flour (or cornstarch, for those intolerant to wheat/gluten), the bouillon powder and the cold rice/oat milk. Set aside.
In a large pan, fry the onions and herbs in the olive oil for a few minutes.
Add the wine and the mushrooms. Cook uncovered until the mushrooms are almost cooked.
Add the flour-and-milk mixture to the pan and cook uncovered over medium heat for a few minutes, stirring frequently, to thicken the sauce.