Polenta with Mushroom Sauce and Bitter Greens
Hearty polenta is paired with earthy mushrooms and bitter greens for a richly flavored meal.
Yield
4-6 Servings
Ingredients
- 3 cups water or vegetable broth
- 1 cup polenta (coarse-ground corn meal)
- 1 Tablespoon dried basil
- ½ teaspoon each salt and pepper
- 1 cup unsweetened soymilk + ¼ cup
- 2 Tablespoons olive oil
- 2 cups cooked brown rice
- ½ cup corn kernels
- ¼ cup vegan margarine
- 2 cups chopped, mixed mushrooms
- 1 cup sliced red onion
- 4 cloves garlic, smashed
- 1 cup vegetable broth
- 2 teaspoons potato starch
- 4 cups mixed, sliced bitter greens (kale, collards, dandelion)
Instructions
- In a medium saucepan, bring water to a boil. Add polenta, basil, salt and pepper. Stir quickly to distribute, and then cover. Turn heat to lowest setting and simmer for 5 minutes, stirring to prevent sticking. Add more water if needed.
- Add 1 cup soymilk, olive oil, brown rice, and corn, stirring to combine. Cook for 10 minutes more, adding more water or soymilk if needed. Remove from heat and let cool.
- In a large skillet, heat margarine until bubbling. Add mushrooms, onions, and garlic, and cook until mushrooms are soft and wilted, about 15 minutes.
- In a small bowl whisk together broth, remaining ¼ cup soymilk, and potato starch until smooth. Add broth to mushrooms and stir constantly until thick, about 5-10 minutes. Remove from skillet.
- In the same skillet, toss in greens and cook until wilted (cook in batches, if needed). Divide polenta between 6 serving bowls, top with greens, and drizzle with mushroom sauce. Serve while warm! Enjoy!