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Vegan Baked Polenta with Mushrooms
Ingredients
  • 4 ½ cups filtered water
  • 1 ½ cups course ground corn meal
  • 1 lb mushrooms (I used baby portobellos)
  • 1 shallot, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh sage, divided
  • 6 tablespoons cashew cream, divided (recipe below)
  • 2 tablespoons olive oil, divided
  • ½ tablespoon nutritional yeast
  • ¾ teaspoon dried sage
  • 1 teaspoon sea salt, divided
  • cracked pepper to taste
Steps
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