Vegan Creamy Polenta and Red Wine Mushrooms

Ingredients
Creamy Polenta

• 4 Cups Water
• 1 1/2 Teaspoons Salt
• 1 Cup Corn meal
• 3 Tablespoons Vegan butter, I used Earth Balance

Red Wine Mushrooms

• 1 Tablespoon Olive oil
• 4-6 Cloves Garlic, chopped
• 16 Ounces Mushrooms, I used baby bella and shiitake(sliced)
• 1 Teaspoon Rosemary, dried
• 1/2 Cup Red wine, vegan
• 3/4 Cup Vegetable broth
• 1 Teaspoon Corn starch
• Salt and pepper to taste

Instructions

1. First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
2. Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid. 
3. In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.

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