Crispy Polenta with Mushroom and Sage Brown Sauce

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 1 cup nutritional yeast
• 8 ounces mushrooms
• 10 leaves sage leaves
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup water
• 1 tablespoon lemon juice

Instructions

1. 1

   In a medium saucepan, bring 4 cups of vegetable broth to a boil over medium-high heat.

2. 2

   Once boiling, gradually whisk in 1 cup of polenta. Reduce heat to low and stir continuously for about 5 minutes until thickened.

3. 3

   Stir in 1 cup of nutritional yeast, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well and cook for an additional 2 minutes.

4. 4

   Pour the polenta mixture into a greased 9x9 inch baking dish, spreading it evenly. Allow it to cool for at least 30 minutes until firm.

5. 5

   While the polenta is cooling, prepare the mushroom sauce. Finely chop the garlic and slice the mushrooms.

6. 6

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.

7. 7

   Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are browned and softened.

8. 8

   Stir in the chopped sage leaves and cook for an additional 2 minutes.

9. 9

   Add 1 cup of water and bring to a simmer. Let it cook for about 5 minutes until slightly thickened. Stir in 1 tablespoon of lemon juice.

10. 10

    Preheat your oven to 425°F (220°C). Cut the cooled polenta into squares or triangles.

11. 11

    In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the polenta pieces and cook for about 4-5 minutes on each side until crispy and golden brown.

12. 12

    Serve the crispy polenta topped with the mushroom and sage sauce. Enjoy your meal!