Creamy Polenta With Wild Mushrooms
 
Ingredients
  • 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
Instructions
  1. Bring milk, water and butter to boil in a large pot.
  2. Slowly whisk in polenta, then lower heat and cook for 20 minutes.
  3. Stir in parmesan, yeast and salt and pepper.
  4. Heat oil in a large skillet, add garlic and cook for 5 minutes or until lightly browned.
  5. Add mushrooms and cook for 10 minutes or until golden brown.
  6. Season with salt and pepper.
  7. 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/