Polenta with Wild Mushrooms and Thyme
A comforting, rustic dish made with creamy polenta enriched with soy milk and nutritional yeast for a cheesy depth, then topped with an aromatic medley of thinly sliced wild mushrooms—such as oyster and shiitake—sautéed with garlic, thyme, and fresh sage. A splash of red wine vinegar and vegetable stock brings a tangy, savory balance, making it a hearty, plant-based meal perfect for cool evenings.
Ingredients
- ¼ cup fresh sage leaves
- 4 cups wild mushrooms, thinly sliced I have used oyster and shiitake mushrooms
- 1 cup polenta
- 1½ cups water
- 1½ cups soy milk or any plant milk
- 3 tbsp nutritional yeast
- 6 cloves garlic roughly chopped
- ¼ cup vegetable stock
- 1 tbsp red wine vinegar
Instructions
- Preheat oven to 180℃ (350℉)
- Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet, pour over 1/4 cup of vegetable stock over mushroom mix and toss to coat. Place in oven and roast while preparing the polenta, shaking mushrooms occasionally.
- Make polenta as per instructions, though swap out just water for water and milk as the liquid.
- When polenta is near completion add the sage leaves and nutritional leaves.
- After 25 minutes remove mushrooms from oven, drizzle with vinegar, toss to coat and let slightly cool.
- Split polenta among bowls and top with mushrooms, thyme and garlic.
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