Mushroom Polenta

Polenta is a an Italian porridge, similar to grits, made from cornmeal and water. This version holds the addition of earthy sliced cremini mushrooms seasoned with cumin, Hungarian paprika and organic turmeric.

Ingredients

• 6 cups

  water

• 5 tablespoons

  salted butter or vegan butter(http://www.veganbaking.net/recipes/fats/vegan-butters/cultured-european-style-vegan-butter), divided

• 1

  large shallot halved and sliced

• 1, 10 ounce package

  cremini mushrooms, stemmed and sliced

• 1

  large clove garlic, minced

• 1 teaspoon

  cumin, ground

• 1 teaspoon

  Hungarian paprika

• ½ teaspoon

  organic turmeric

• 1 tablespoon

  nutritional yeast

• 1 tablespoon

  lemon juice

• 1 ¾ cups

  yellow cornmeal

• Fleur de sel, to taste

• Crushed tellicherry pepper, to taste

Directions

Bring water to boil in a large pot.

Add mushrooms, continuously stirring, until they start to release juices. Now, add minced garlic, cumin, paprika, turmeric and nutritional yeast to skillet. Saute for one minute. Add nutritional yeast, sauteing for another minute. Finally add lemon, juice, stir, and turn off heat.

Slowly add cornmeal to boiling water, whisking. Turn heat down to low allowing cornmeal to soften and absorb water, constantly stirring for about fifteen minutes. Halfway through, stir in mushroom/shallot mixture.

When finished cooking, turn off heat, add butter and season with fleur de sel and pepper, to taste.