Stewed mushrooms with polenta

Serves 4

INGREDIENTS

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)

PREPARATION

Start the polenta first:

1. 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.

2. 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.

3. 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:

1. 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.

2. In a large pan, fry the onions and herbs in the olive oil for a few minutes.

3. Add the wine and the mushrooms. Cook uncovered until the mushrooms are almost cooked.

4. 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.