Vegan Wild Mushroom and Walnut Polenta

Introduction
Embrace the essence of a cozy, woodsy brunch with this delightful vegan Wild Mushroom and Walnut Polenta. This dish combines earthy flavors and hearty textures, making it the perfect start to your day.
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup wild mushrooms, cleaned and sliced
- 1/2 cup walnuts, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add onions and garlic, sautéing until onions are translucent.
- Add wild mushrooms, thyme, salt, and pepper, cooking until mushrooms are tender.
- In a separate pot, bring vegetable broth to a boil. Gradually whisk in polenta, reducing heat to low. Stir continuously until polenta is thick and creamy, about 20 minutes.
- Stir in the mushroom mixture and walnuts into the polenta until well combined.
- Serve hot, garnished with fresh parsley.
Serve this warming polenta dish on a brisk morning to fully enjoy its comforting and nurturing qualities. It's sure to become a staple in your brunch repertoire!
Isabella
Nutritionfacts | Calories: 300, Fat: 15g, Carbohydrates: 35g, Protein: 7g |
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Preparation Time | 40 minutes |
Allergy Information | walnuts, possible gluten in polenta depending on brand |