Polenta Stroganoff

Adapted from Elavegan

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Ingredients

Polenta:

• 1 cup uncooked polenta

• 2-3 cups plant-based milk (depends how creamy you like it)

• 2 tbsp plant-based butter

• pinch of salt

Stroganoff:

• 2 cups mix sliced mushrooms

• 2 tbsp tamari

• 1 tbsp olive oil

• 2 tbsp cornstarch

• 3/4 cup plant-based milk

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Instructions

Polenta: 

1. In a medium pot, heat 2 cups of milk. Pour polenta slowly into boiling milk, whisk constantly.

2. Reduce heat and keep stirring until it achieves a creamy consistency.

3. Add more milk (preferable warm) if you want a creamier consistency.

4. Turn off heat and add butter and salt.

Carrot Filling: 

1. Heat oil in a large pan. Add mushrooms and cook over medium heat for 5 minutes.

2. Once the mushrooms are almost done add tamari.

3. Mix the cornstarch with the plant-based milk and add the mix to the mushrooms. Cook on low heat for 5-7 minutes.

4. Serve the mushroom stroganoff with the polenta. It can also be served with pasta, rice or mashed potatoes..

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