Creamy Polenta With Wild Mushrooms
- 2 cups each milk and water
- ¼ cup butter
- ½ cup each polenta and grated parmesan
- ¼ cup nutritional yeast flakes
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 packages wild mushrooms
- 2 cups baby arugula
- ½ cup crumbled goat cheese
- ½ cup toasted pistachio kernels
- Salt and pepper to taste
- Bring milk, water and butter to boil in a large pot.
- Slowly whisk in polenta, then lower heat and cook for 20 minutes.
- Stir in parmesan, yeast and salt and pepper.
- Heat oil in a large skillet, add garlic and cook for 5 minutes or until lightly browned.
- Add mushrooms and cook for 10 minutes or until golden brown.
- Season with salt and pepper.
- Place polenta in bowls, then divide mushrooms, arugula, goat cheese and pistachios equally over the top.
Recipe by at https://www.theorangebee.com/creamy-polenta-wild-mushrooms/
3.5.3208