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Creamy Truffle Mushroom Polenta

Serves: 4
Time to prepare: 10 mins
Time to cook: 20 mins
Dietary requirements: Dairy-free, Egg-free, Vegan

Ingredients

  • 1¾ litre/generous 3 ½ pints of vegetable broth
  • 200ml/7fl oz oat milk (unsweetened)
  • 200g/7oz polenta
  • 50g/1¾oz vegan butter or good quality extra virgin olive oil
  • 10g/1⅓oz nutritional yeast or vegan Parmesan cheese, finely grated
  • salt to taste

Garlic mushrooms

  • 2tbsp olive oil
  • 350g/generous 12oz mixed mushrooms
  • 1/2 tsp salt
  • 3 cloves garlic, minced
  • splash of dry white wine or white wine vinegar

Topping

  • 1–2 tsp lemon zest
  • black pepper
  • small bunch of parsley, finely chopped
  • extra vegan Parmesan
  • 2 tsp truffle oil

Instructions

Polenta

  1. Combine the veggie broth and oat milk in a large saucepan and bring to the boil.
  2. While whisking the liquid, slowly add in the polenta. Reduce the heat to medium low and simmer for around 20 minutes. Make sure to stir continuously.
  3. Stir in the vegan butter or olive oil and the nutritional yeast or vegan Parmesan. Season.

Mushrooms

  1. While the polenta cooks, warm a large pan or skillet to a medium high heat. When the pan is warm, add the oil and the mushrooms. Try to leave them untouched for a couple of minutes to help caramelise.
  2. Add the salt and minced garlic and cook for another minute or 2 before adding a splash of dry white wine or vinegar to lift the crispy bits of mushroom off the bottom of the pan.
  3. Remove from the heat and cover with a lid to keep the mushrooms warm.
  4. To serve, divide the polenta between 4 bowls and top with the garlic mushrooms. Sprinkle generously with lemon zest, black pepper, parsley, Parmesan, and drizzle each bowl with truffle oil.

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