Drizzle with olive oil, and bake until almost crisp–sounds like a good start, right? Top the golden little squares with something really delicious, whatever your foodie heart desires. Keep going, right? Here’s a seasonal recipe to show you how it’s done. Since we’re well into autumn, this golden polenta with cannellini beans and mushroom sage gravy is just the thing.
This is not your usual way to prepare polenta–that’s why it’s kinda fun. The hot cornmeal mush is spread quite thinly in the pan. When it sets up, it’s cut into 3-inch squares. That where the olive oil and baking ‘til golden around the edges comes in. And then there’s the sauce, this creamy dreamy vegan gravy.
This veggie gravy features umami mushrooms and sweet onions, sautéed with garlic until golden. The finish is simple and easy–gently pungent sage, veggie broth, and sesame tahini. While tahini brings in creaminess, white cannellini beans add rich meatless protein.
Particularly when the whole seasoned combination gets spooned over scrumptious little squares of baked polenta, it turns out to be an amazingly simple vegan-happy feast. Especially this time of year. This savory sage gravy will splash the puddle in a mound of hot roasted garlic mashed potatoes in a big meatless way. Hello holidaze! Continue Reading…