https://www.copymethat.com/r/ftGJpt5M4/creamy-vegan-polenta-with-mushrooms-and-/
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bJuUbuZ
ftGJpt5M4
2024-05-20 11:47:59
Creamy Vegan Polenta with Mushrooms and Kale
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Ingredients
- subheading: FOR THE POLENTA:
- 6 cups low-sodium vegetable broth, plus more as needed
- Kosher salt and black pepper
- 1½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
- 3 tablespoons vegan butter
- 1 to 2 tablespoons nutritional yeast, to taste
- subheading: FOR THE MUSHROOMS:
- 3 tablespoons olive oil, plus more as needed
- 1 small yellow onion, finely chopped
- 1 pound cremini mushrooms, trimmed and sliced ¼-inch thick
- 2 teaspoons minced fresh rosemary
- 4 garlic cloves, minced
- Pinch of red-pepper flakes
- 3 tablespoons tomato paste
- ⅔ cup full-bodied red wine (see Tip)
- 1 cup low-sodium vegetable broth
- 1 large or 2 small bunches curly kale, Tuscan kale or Swiss chard (about 10 ounces), stemmed, then leaves torn into bite-size pieces
- 1 teaspoon red wine vinegar
- Chopped fresh parsley, for serving
Steps
Directions at cooking.nytimes.com
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