Polenta With Rich Mushroom Gravy

Polenta With Rich Mushroom Gravy Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 45 minutes



¼ cup coconut oil

1 tablespoon chopped shallot

3 cloves garlic, minced

1 teaspoon dried basil

½ cup dry white wine, such as chardonnay

3 cups vegetable broth

⅓ cup chopped Roma tomatoes

½ teaspoon salt

1 cup cornmeal

Mushroom Gravy

2 tablespoons extra virgin olive oil

1 pound button mushrooms, sliced

1 tablespoon chopped shallots

1 clove garlic, finely chopped

3 tablespoons flour

2 cups vegetable broth

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup Pressure Cooker Tender Patties, crumbled



2Grease a 9-inch square pan.

3Heat the coconut oil in a large saucepan over medium-high heat. Add the shallot and cook for 3 to 5 minutes or until tender. Add the garlic and basil and cook for another minute. Stir in the wine and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the broth, tomatoes, and salt. Bring to a boil and then reduce the heat and add the cornmeal. Cook and stir for 15 to 20 minutes or until the polenta is thickened and pulls away from the side of the pan.

4Pour into the prepared pan and spread evenly out to all 4 corners. Set aside to cool to room temperature. This should take about 20 to 30 minutes.

5While the polenta is cooling, make the mushroom gravy: Heat the olive oil in a skillet. Add mushrooms and sauté 10 to 15 minutes. Add the shallots and sauté for 3 to 5 minutes. Stir in the garlic and flour and cook for 1 more minute. Add the vegetable broth, salt, and pepper. Bring to a boil and then turn down to medium and cook about 5 minutes or until it has thickened a bit. Add the crumbled patties and cook for 5 more minutes to heat through.

6Slice the polenta into squares and serve a slice or two on a plate with mushroom gravy ladled on top.

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