Name: Vegan Creamy Polenta and Red Wine Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 Cups Water; 3 Tablespoons Vegan butter, I used Earth Balance; 1 Teaspoon Corn starch; 16 Ounces Mushrooms, I used baby bella and shiitake; 1 Cup Corn meal; 1/2 Cup Red wine, vegan; 3/4 Cup Vegetable broth; Salt and pepper to taste; 1 1/2 Teaspoons Salt; 4-6 Cloves Garlic, chopped; 1 Teaspoon Rosemary, dried; 1 Tablespoon Olive oil

Polenta Dish

How much water do I need for cooking polenta?

Should I keep stirring my polenta while it cooks?

My polenta is too thin, what should I do?

Is it necessary to soak polenta grains before cooking?

Can I add flavoring to my polenta while it cooks?

Can I use chicken stock instead of water?

My polenta turned out lumpy, what should I do next time?

Super creamy polenta, topped with mushrooms cooked in red wine and garlic. 

Milk

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Water

milliliter

water

Butter & Margarine

gram

vegan butter

Flour & Meal

cornstarch

Mushrooms

mushroom

cornmeal

Wine

red wine

Stocks & Broths

vegetable broth

Seasonings

Salt & Pepper

salt

Fresh Vegetables

garlic

dried rosemary

Oils

olive oil

Vitamin A

Vitamins

Vitamin C

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Manganese

Minerals

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Saturated Fat

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Copper

Zinc

Sodium

Pantothenic acid (B5)

Lutein+zeaxanthin

Lycopene

Alpha-carotene

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Vegan Creamy Polenta and Red Wine Mushrooms

Beverages

Dairy

Baking Goods

Produce

Meal

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