Quick Vegan Polenta with Savory Cabernet Mushrooms

4 cups water

1 1/2 tsp sea salt

1 cup cornmeal

3 tablespoons vegan butter

1 tbsp olive oil

2 cloves minced garlic

1 shallot, minced finely

1 16 oz container baby bella mushrooms

1 teaspoon dried rosemary, minced finely

1/2 cup vegan Cabernet Sauvignon

2 tbsp balsamic vinegar

Salt and pepper to taste

Bring water to a boil in a medium sized pot, add salt. Slowly pour cornmeal into your boiling water, constantly whisking (if you go too fast or don’t whisk your polenta will clump!)

Reduce heat to low and simmer for 8-10 minutes, stirring regularly. I start with a whisk and switch to a wooden spoon as the polenta thickens.

While your polenta cooks heat olive oil over medium high heat in a cast iron skillet. Add your garlic and shallots and sauté until they become fragrant and shallots are translucent. Add your sliced mushrooms and cook 5-7 minutes, you want the mushrooms to soften and release their liquids.

Slowly pour in your wine, and add rosemary. Season with salt and pepper and cook an additional 5-7 minutes, until the wine has reduced and there’s very little liquid. Taste mushroom mixture and add salt and pepper as needed.

Once polenta is thick and has lost its crunch, stir in vegan butter and serve immediately in a bowl topped with your mushroom mixture, and garnish with fresh parsley.

Sommelier Pairing: I recommend pairing this recipe with The Broadside’s Paso Cab, it’s vegan and complements these savory mushrooms perfectly!