Vegan Lemon Thyme Polenta Bites w/ Pesto and Mushrooms

Bite-sized shapes of crisp lemon and thyme-infused polenta with arugula pesto and sauteed mushrooms. A great holiday party appetizer!

For the Polenta:
1 cup cornmeal
3 cups water
1/2 – 1 teaspoon coarse salt, plus more for salting water
3/4 cup cashew milk (or other dairy-free milk)
2 Tablespoons vegan butter
1 Tablespoon nutritional yeast flakes
zest of 1 lemon, plus more for garnish
1 heaped teaspoon chopped fresh thyme leaves
extra virgin olive oil

For the Arugula Pesto:
3 ounces arugula (could also use basil or kale)
juice of 1 lemon
2 cloves of garlic
pinch of sugar
extra virgin olive oil
salt and pepper to taste

For the Mushrooms:
1 pound sliced cremini or white mushrooms
2 Tablespoons extra virgin olive oil
3/4 cup dry white wine (or vegetable stock)
1/4 teaspoon coarse salt
1 Tablespoon vegan butter
1/4 teaspoon fresh thyme leaves, plus more for garnish

View the full recipe at the Seasonal Veg Head →