+QP +SF +GF
The appeal of this sage polenta with wild mushrooms dish rests in knowing that fresh sage, mushrooms and polenta is all that it takes to unlock a cozy meal fit for any time of year. This is comfort food done right. —MR
SERVES 6 TO 8
SAGE POLENTA
1 cup (170 g) polenta, uncooked
1½ cups (355 ml) water
1½ cups (355 ml) almond milk
¼ cup (10 g) roughly chopped fresh sage
3 tbsp (15 g) nutritional yeast
Sea salt, to taste
MUSHROOMS
2 tbsp (30 ml) olive oil
3 cloves garlic, roughly chopped
2 cups (150 g) thinly sliced wild mushrooms
3–4 tbsp (45–60 ml) water (for the mushrooms)
Sea salt
3–4 fresh sage leaves, roughly chopped
Squeeze of lemon (optional)
Follow the recipe on your bag while using the water and almond milk as the liquid for the 1 cup (235 ml) polenta ratio. Once the polenta is nearly done cooking, stir in the sage and nutritional yeast. Add a few teaspoons (15 g) of sea salt until it’s seasoned just as you like.
FOR THE MUSHROOMS
As the polenta cooks, make the sautéed mushrooms. In a medium skillet, warm the olive oil and garlic over medium-low heat. Stir in the chopped mushrooms and a splash of water, adding sea salt as desired. I like to add water so that the mushrooms never dry out or stick to the pan. Sauté for another 5 to 10 minutes, and then stir in the sage. If you like, add a small squeeze of lemon juice. Make a plate of your polenta and add the mushrooms on top.
*SEE PHOTO INSERT