Vegan Polenta with Roasted Mushrooms Flavorful Delight

Ingredients

• 1 cup polenta (cornmeal)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 8 ounces mixed mushrooms (cremini, shiitake, or button), sliced
• to taste salt and pepper
• for garnish fresh parsley, chopped
• optional nutritional yeast (for a cheesy flavor)

Instructions

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the sliced mushrooms with 1 tablespoon of olive oil, garlic powder, thyme, smoked paprika, salt, and pepper. Spread them evenly and roast in the oven for 20-25 minutes, stirring halfway through until they are golden brown and crispy.
3. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce the heat to low and continue to stir until the mixture thickens (about 5-7 minutes). Add the remaining tablespoon of olive oil, salt, and pepper to taste. For a cheesy flavor, stir in nutritional yeast at this stage.
4. Spoon the creamy polenta into bowls and top generously with the roasted mushrooms.
5. Sprinkle chopped fresh parsley over the top for a burst of color and fresh flavor.