Polenta with Cremini Mushrooms, Brussel Sprouts and Balsamic Vinegar
Tonight's meal was a perfect fall dinner...
A simple saute of mushrooms and petit chou-chou splashed with tamari sitting on creamy polenta, finished with a little aged balsamic vinegar.
The polenta starts with 1 cup of fine cornmeal whisked into 3 cups of boiling water seasoned with 1 tbs. of salt. From there we turn down the heat to low and make it like risotto, adding an additional 3 cups of water, 1/2 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally we add 1 tbs. of soy margarine, 1 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 5 minutes, and check for seasoning.