Baked Polenta With Mushrooms
[Vegan, Gluten-Free]

To Make the Cashew Cream:

1. Combine all ingredients in a food processor. Mix for 1-2 minutes. Scrape down the sides and process again until smooth and creamy.

To Make the Baked Polenta:

1. Heat the oven to 350°F. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil.
2. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the olive oil and the dried sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in the nutritional yeast and 2 tablespoons cashew cream.
3. Meanwhile, grease or butter an 8 by 12-inch baking dish. In a large frying pan, heat 1 tablespoon of olive oil on moderately high heat. Add half the shallots and onion. Cook for 2 minutes. Add mushrooms, 1/4 teaspoon of sea salt, and black pepper, to taste. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Stir in 1 tablespoon of fresh sage and cook for 2-3 more minutes. Remove.
4. Pour the polenta into a pie dish and spread in an even layer. In the center of the pie, spread 4 tablespoons of cashew cream evenly to make a wide circle. Top the cream with a neat pile of mushrooms. You may have leftovers.
5. Pop the vegan baked polenta in the oven for 15 minutes. When it’s done, top with 1 tablespoon fresh sage for garnish and let set for five minutes. Serve immediately or let cool completely before putting it in the refrigerator.