Swiss Style Creamy Polenta with Mushrooms

Ingredients

• 1 cup Polenta (Cornmeal)
• 4 cups Vegetable Broth
• about 450 g Mushrooms (cremini, shiitake)
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 1 tablespoon Alpine Herbs (thyme, rosemary)
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot, bring the 4 cups of vegetable broth to a rolling boil over high heat.
2. 2Gradually whisk in the 1 cup of polenta. Immediately reduce the heat to low, cover the pot, and cook for 30-35 minutes. Stir frequently to prevent sticking, until the polenta is creamy and has thickened to your desired consistency.
3. 3While the polenta cooks, prepare the mushrooms. Mince the 2 cloves of garlic. Slice the about 450 g of mushrooms.
4. 4Heat the 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms are softened and lightly browned.
5. 5Stir the 1 tablespoon of alpine herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the mushrooms in the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Remove the polenta from the heat. Stir in the 2 tablespoons of nutritional yeast until fully combined.
7. 7Serve the creamy polenta immediately, topped with the sautéed mushroom mixture.

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