Daily Vegan Lunch for 15 January, 2013: Leek and Mushroom Polenta

leek mushroom polenta

Polenta is cornmeal mush. I know that doesn’t sound appetizing but trust me, it is very good. Polenta has a comfort food vibe. It kind of reminds me of Thanksgiving stuffing.

INGREDIENTS:

1 Tablespoon olive oil
1 cup leeks, chopped fine
1 cup button mushrooms, chopped
1 cup cornmeal
2 cups water mixed with one veggie broth cube or 2 cups veggie broth
Salt to taste

Marinara sauce, for topping

In a pan, fry leeks and button mushrooms over medium until mushrooms are brown and juicy, about 3 minutes. Add cornmeal and broth directly to the pan and stir well. Mixture will thicken and gradually become more solid. You can eat it as mush or cook it until it becomes a chewy cake. You can even re-fry, grill, or roast slices of polenta, though I didn’t get that fancy. I like polenta a tad on the dry side, when it starts pulling away from the sides of the pan.

Serve in a bowl topped with marinara sauce.

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