Enjoy this 3 minute Vegan Polenta!

Ingredients

• 4 cups Water (for cooking the polenta)
• 1 cup Unsweetened Almond Milk (any unsweetened plant‑based milk)
• 0.5 cup Vegan Cream (e.g., soy or cashew based)
• 1 cup Polenta (Coarse Cornmeal) (fine or medium grind works)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Nutritional Yeast (gives cheesy flavor)
• 8 ounces Mushrooms (Cremini or Button) (sliced)
• 2 cloves Garlic (minced)
• 1 tablespoon Olive Oil (for sautéing mushrooms)

Instructions

1. Prepare Ingredients

   Measure water, plant‑based milk, vegan cream, and polenta. Slice mushrooms, mince garlic, and set all seasonings within reach.

   Time: PT5M

2. Heat Liquid Base

   Add water, almond milk, and vegan cream to a saucepan. Place over medium‑high heat and bring to a gentle boil, stirring occasionally.

   Time: PT5M

3. Incorporate Polenta

   Reduce heat to medium and slowly whisk in the polenta, pouring in a thin stream while stirring constantly to avoid lumps.

   Time: PT5M

4. Cook Polenta to Desired Consistency

   Lower the heat to low and continue stirring for 10‑12 minutes until the mixture is thick, pulls away from the sides of the pan, and has a creamy texture.

   Time: PT12M

5. Season the Polenta

   Stir in salt, pepper, and nutritional yeast. Taste and adjust seasoning as needed.

   Time: PT2M

6. Sauté Garlic Mushrooms

   While the polenta finishes, heat a skillet with olive oil over medium heat. Add minced garlic and sauté for 30 seconds, then add sliced mushrooms. Sprinkle a pinch of salt and cook, stirring occasionally, until mushrooms are golden and tender, about 8 minutes.

   Time: PT10M

7. Plate and Serve

   Spoon the creamy polenta onto plates or a serving bowl, top with the garlic‑sautéed mushrooms, and enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6g

Carbohydrates

35g

Fat

8g

Fiber

4g