Easy Creamy Polenta & Mushrooms

Easy & creamy polenta! No standing over the stove for this recipe – just cover and let it cook, stirring just every now and then. Simple mushrooms cooked in sherry pull this vegetarian dish together.

For the polenta:
4 cups water
½ tsp salt
1 cup polenta
2 Tbsp butter
1 Tbsp nutritional yeast

For the mushrooms:
1 lb small baby bella mushrooms
1 Tbsp olive oil
¼ cup cooking sherry
2 tsp minced fresh resemary
½ tsp dried thyme
salt & pepper, to taste

View the full recipe at My California Roots →