Step 1

In a medium saucepan combine water and plant-based milk and bring it to a boil over medium heat. When the liquid starts to boil, whisk in polenta making sure there are no lumps. Reduce the heat to low and simmer polenta for 15 minutes until all liquid evaporates and polenta is cooked through.

Step 2

Meanwhile, heat the olive oil in a large skillet over a medium heat. Add the onion and sauté stirring occasionally until the onion is soft, about 7-10 minutes.

Step 3

Add mushrooms and sauté stirring occasionally until all liquid evaporates and mushrooms are slightly brown on the sides. Season the mushrooms with some salt and pepper and remove from the heat.

Step 4

When polenta is fully cooked, stir in white Miso paste, nutritional yeast and vegan butter. Mix with a hand whisk or spoon until combined.

Step 5

Divide the creamy polenta among the serving bowls, top with the sautéed mushrooms and sprinkle with some fresh parsley leaves.