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Polenta with Caramelized Mushrooms

The TERRA Stix are optional (although highly recommended), but if you want something crunchy but can't find the TERRA Stix anywhere, fried chow mein noodles, crushed up potato chips, or even hickory sticks would be viable crunchy alternatives.
Servings: 4 servings
Author: Lisa Le

Ingredients

  • - 1 cup polenta/corn meal medium to coarse grind is fine, fine grind will cook faster
  • - 4 cups water
  • - 1 tbsp mushroom broth granules or other type of broth granules, although, you can replace the water with broth
  • - 1 cup almond milk or other milk alternative
  • - 1 tsp garlic powder
  • - 1 tbsp toasted sesame oil
  • - 1 tbsp olive oil or butter
  • - CARAMELIZED MUSHROOMS
  • - 1 medium yellow onion sliced
  • - 1 tbsp olive oil
  • - 2 cloves garlic minced
  • - 2 cups sliced cremini mushrooms one of the 227g/1 pint boxes, but that was only sufficient for two servings, double the amount of mushrooms for 4 servings and/or if you love mushrooms as much as I do
  • - 1 tsp mushroom broth granules or you can use a combination of approx. 1/2 tsp salt, 1 tbsp balsamic vinegar, and 1 tsp sugar sugar to caramelize the mushrooms
  • - Optional but highly recommended garnish: a handful of veggie chips I used TERRA Stix because they are the best thing ever

Instructions

  • In a large pot, combine the polenta, garlic powder, sesame oil, water and mushroom broth (or other broth) over medium heat. Once boiling, bring down to a simmer, and gradually add the almond milk (1/4 cup at a time every 5 minutes or so). Stir occasionally to keep the bottom from burning.
  • After about 20-25 minutes of simmering, start to caramelize the onions.
  • In a shallow pan or pot, combine the onion, garlic, and olive oil, and cook over medium heat until fragrant and the onions are starting to be translucent.
  • Add the mushrooms and mushroom broth granules (or the salt, balsamic vinegar and sugar) and cook over medium low heat until the mushrooms have caramelized and onions have cooked down. This may take about 10 minutes with occasional stirring.
  • Continue to cook and stir the polenta until it starts to thicken and when you give it a taste, it is no longer gritty. By now, you should have incorporated all of the almond milk and the polenta should be fairly thick. It should have the texture of thick oatmeal, and will start to pull away from the sides of the pot.
  • To serve, place the mushrooms on a bed of polenta and garnish with veggie chips (TERRA Stix) for added texture.

Notes

The polenta is best served hot and immediately, because it will start to set as soon as you spoon it onto a plate (it'll stop from being smooth and creamy to being kind of creamy yet solidified).
If you have leftovers, store the polenta in an airtight container in the fridge. It'll solidify and you can cut them into blocks to grill or panfry. Delicious!