Step 1

Combine the veggie broth and almond milk in a large sauce pan and bring to a boil. Then whisk the liquid as you slowly add in the polenta. Reduce the heat to medium low and simmer for 20-25 minutes. Make sure to stir every few minutes for the creamiest polenta ever!

Step 2

While the polenta cooks, warm a large, dry skillet to medium high heat. When the pan is warm, add the mushrooms and leave to sear undisturbed for 2-3 minutes. Then add the oil and salt. Stir to combine, using a wooden spoon to scrape the bottom of the pan as needed. That's where the flavor is! Tip: for extra flavor add 2 tbsp of dry white wine to help lift all of the cripsy bits of mushrooms off of the bottom of the pan. Then add the garlic and rosemary and cook for 2 more minutes.

Step 3

Remove from the heat and cover with a lid to keep the mushrooms warm.

Step 4

Once the polenta is thick and creamy, add in the parmesan cheese and mix well. Remove the pan from the heat, add the truffle oil, and mix again. Taste and add more salt if needed.

Step 5

To serve, divide the polenta between 4 bowls and top with the rosemary garlic mushrooms. Sprinkle generously with lemon zest, black pepper, and parmesan and enjoy! See Notes below for saucier mushrroms and sevings suggestions 😊