• 1/2lb Wild Mushrooms, chopped
  • 1c. Aged Balsamic Vinegar
  • 2 bunches Spinach
  • 2tbl Extra Virgin Olive Oil
  • Sea Salt and Pepper
  • 6c. Vegetable Stock
  • 2c. Polenta
  • 1/2c. Vegan Parmesan
  • 2tbl Vegan Butter
  • 8oz Vegan Mozzarella

Vegan Mushroom Polenta



Marinate the mushrooms in balsamic vinegar for 15 minutes. Roast in 425* oven for 15 minutes. Drain extra vinegar then set aside.

Sauté spinach in 1tbl olive oil on high heat for 1 minute. Season lightly with salt and pepper. Set aside.

Bring vegetable stock and sea salt to a boil, slowly whisk in the polenta.  Add slowly because if you add it too fast you’ll end up with clumpy polenta, so take your time! Once all the polenta is whisked in reduce heat to low, cover and let simmer until thick about 25 minutes. Once thick stir in your butter until smooth. Add the roasted mushrooms and parmesan and stir until it’s all combined.

Spread ½ of the polenta mixture into a 1 1/2 qt round baking dish coated with 1tbl olive oil. Add the spinach evenly and top with the mozzarella. Spoon the rest of the polenta mixture over top covering all the cheese. Cover with foil and bake in 450* oven for 15 minutes just to melt the cheese.

Wait 5 minutes. Then run a knife around the edge and invert onto plate. Cut into cake slivers to serve. Voila!



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