Creamy Truffle Mushroom Polenta

Polenta

1. Combine the veggie broth and oat milk in a large saucepan and bring to the boil.
2. While whisking the liquid, slowly add in the polenta. Reduce the heat to medium low and simmer for around 20 minutes. Make sure to stir continuously.
3. Stir in the vegan butter or olive oil and the nutritional yeast or vegan Parmesan. Season.

Mushrooms

1. While the polenta cooks, warm a large pan or skillet to a medium high heat. When the pan is warm, add the oil and the mushrooms. Try to leave them untouched for a couple of minutes to help caramelise.
2. Add the salt and minced garlic and cook for another minute or 2 before adding a splash of dry white wine or vinegar to lift the crispy bits of mushroom off the bottom of the pan.
3. Remove from the heat and cover with a lid to keep the mushrooms warm.
4. To serve, divide the polenta between 4 bowls and top with the garlic mushrooms. Sprinkle generously with lemon zest, black pepper, parsley, Parmesan, and drizzle each bowl with truffle oil.

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