The result is out of this world. The combination of the sweet balsamic and creamy polenta is magic on the tongue. And, if that weren't enough, it comes together in a snap.
2 1/2 c. plant-based milk
1 1/4 c. veggie broth
1 c. uncooked polenta/corn meal (I always use corn meal, this shortens cooking time)
3 ounces Tofutti cream cheese (a modest cheat for Engine 2 folks, you can omit this but it will reduce creaminess)
1/2 cup balsamic vinegar
1 tsp rosemary
1/4 tsp salt
1/2 tsp pepper
3 cloves, minced
4-5 extra large portabello mushrooms, sliced in large sections
Bring milk and broth to a simmer in a medium saucepan over medium heat. While whisking, slowly add polenta until it is all incorporated. Cook polenta for 10-20 minutes or until it becomes thick and bubbly. Remove from heat. Stir in Tofutti cream cheese. Set aside and keep warm.
Place vinegar in a large cast iron skillet or other large non-stick pan. Bring vinegar to a boil and cook on medium high until it is reduced to half (about 5 minutes.) Throw in the sliced mushrooms and allow them to be coated by the reduction. Add in the rosemary, salt and garlic. Allow to cook, gingerly sauteing for about 5 minutes or until done.
To serve place a dollop of polenta and smother with the portabello mushroom mixture.