Rich and creamy polenta topped with sautéed mushrooms is the ideal, comforting meal on a rainy or chilly day. This recipe is naturally gluten-free and can be made in under 20 minutes!
Creamy Mushroom Polenta [Vegan, Gluten-Free]
- 3/4 cups of polenta
- 3 1/2 glasses of unsweetened non-dairy milk
- 14-17.6 ounces mushrooms
- 1/3 cup of water
- 2 tablespoons lemon juice
- 1/2 teaspoon thyme
- 1 teaspoon of oregano
- 2 garlic cloves
- 2 tablespoons olive oil
- Heat the oil in a frying pan, sauté the garlic. When the garlic is browned, add the mushrooms and saute for 5 minutes. Add oregano and thyme and let cook another 5 minutes. Add the water, lemon juice, salt, and pepper and leave another 2 minutes, stirring occasionally.
- In a saucepan, bring the milk to a boil, lower the heat, and gradually add the polenta, stirring non-stop so that no lumps occur. Cook 5 minutes without removing until thickened. Add salt to taste.