Ingredients
Directions
Add the cornmeal and milk together in a medium bowl. Stir well then set aside.
Heat a medium stovetop pot over medium-high heat. Add the vegetable broth and bring to a boil.
Slowly stir in the cornmeal and milk mixture.
Bring to a boil then lower to simmer, stirring often (to prevent clumping and sticking to the bottom), for 10–12 minutes.
Meanwhile, heat a large stovetop pan over medium-high heat. Add the mushrooms and water, cooking for 2 minutes, stirring occasionally.
Add the tamari and sherry vinegar. Stir and continue to cook until all of the liquid has evaporated, about 2–3 minutes more.
Once the cornmeal is cooked and thickened, stir in the turmeric, paprika, and nutritional yeast.
Divide the cornmeal between two bowls and top with the mushrooms, arugula, avocado, and jalapeño, if using.
Season with salt, pepper, and hot sauce, if desired.
Chef's Notes
Substitutions
Substitute water in place of vegetable broth.
For the mushrooms, use cremini, button, or portobello (or other mushrooms of your choice).
Substitute microgreens in place of arugula.
Instead of jalapeño pepper, top the polenta with 1–2 tablespoons of organic red bell pepper.
Nutritional yeast
Omit the nutritional yeast if you’re unable to tolerate it or can’t find it. Or, if you like extra cheesiness, add another tablespoon!
Prep Ahead
Prepare the mushrooms ahead of time and store in an airtight container in the refrigerator for up to 2 days before making this recipe.
Storage
This dish is best consumed immediately since cornmeal can get clumpy very quickly! Therefore, make what you think you’ll consume in a sitting.
Ingredients
Directions
Add the cornmeal and milk together in a medium bowl. Stir well then set aside.
Heat a medium stovetop pot over medium-high heat. Add the vegetable broth and bring to a boil.
Slowly stir in the cornmeal and milk mixture.
Bring to a boil then lower to simmer, stirring often (to prevent clumping and sticking to the bottom), for 10–12 minutes.
Meanwhile, heat a large stovetop pan over medium-high heat. Add the mushrooms and water, cooking for 2 minutes, stirring occasionally.
Add the tamari and sherry vinegar. Stir and continue to cook until all of the liquid has evaporated, about 2–3 minutes more.
Once the cornmeal is cooked and thickened, stir in the turmeric, paprika, and nutritional yeast.
Divide the cornmeal between two bowls and top with the mushrooms, arugula, avocado, and jalapeño, if using.
Season with salt, pepper, and hot sauce, if desired.
