Creamy Vegan Truffle Parmesan Polenta
Rich and creamy Truffle Parmesan Polenta topped with Rosemary Garlic Mushrooms.
Ingredients
Truffle Parmesan Polenta
- 1 cup polenta
- 2 cups veggie broth
- 2 cups almond milk unsweetened
- 1/2 cup vegan parmesan cheese finley grated
- 2 tsp truffle oil optional
- kosher salt to taste
Rosemary Garlic Mushrooms
- 4-5 Portobello mushroom caps sliced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp fresh rosemary
- 1/2 tsp kosher salt
Topping
- 3 tsp lemon zest
- black pepper
- extra parmesan
Instructions
Make the Polenta
- Combine the veggie broth and almond milk in a large sauce pan and bring to a boil. Then whisk the liquid as you slowly add in the polenta. Reduce the heat to medium low and simmer for 20-25 minutes. Make sure to stir every few minutes for the creamiest polenta ever!
Make the Mushrooms
- While the polenta cooks, warm a large, dry skillet to medium high heat. When the pan is warm, add the mushrooms and leave to sear undisturbed for 2-3 minutes. Then add the oil and salt. Stir to combine, using a wooden spoon to scrape the bottom of the pan as needed. That's where the flavor is! Tip: for extra flavor add 2 tbsp of dry white wine to help lift all of the cripsy bits of mushrooms off of the bottom of the pan. Then add the garlic and rosemary and cook for 2 more minutes.
- Remove from the heat and cover with a lid to keep the mushrooms warm.
Finishing Touches
- Once the polenta is thick and creamy, add in the parmesan cheese and mix well. Remove the pan from the heat, add the truffle oil, and mix again. Taste and add more salt if needed.
- To serve, divide the polenta between 4 bowls and top with the rosemary garlic mushrooms. Sprinkle generously with lemon zest, black pepper, and parmesan and enjoy! See Notes below for saucier mushrroms and sevings suggestions 😊
Notes
For Saucier Mushrooms
Add a 2 tbsp of white wine to the pan while the mushrooms are cooking and then add 2 tbsp of vegan butter along with the garlic and rosemary. This will create a garlic butter sauce that you can spoon over the mushrooms. Delicious!Â
Serve With
I like to pair this dish with garlicky sautéed kale or a fresh green salad on the side.Â
For a fancy family meal or date night dinner, I'll also pair this with some fresh bread and a glass of wine. The Malbec Cabernet from Kind of Wild Wines is a delicious pairing!Â