- 1 1/2 cups vegetable stock
- 1/2 oz dried mushrooms (I used a porcini/morel blend)
- 1 cup white wine, divided
- 1 1/2 cups Silk Unsweetened Original Almondmilk
- 3/4 cup stone ground polenta/grits (original or quick)
- 2 Tbsp extra virgin olive oil
- 2 cups fresh mushrooms (go ahead and buy the pre-chopped; you’re worth it)
- 1 whole shallot
- 2 cloves garlic
- 3 Tbsp Silk Original Creamer
- Salt and pepper to taste
- 3 Tbsp chopped parsley (cilantro is also lovely, or even a blend!)
Dish up your review
Our New Favorite!!!Not only did we thoroughly enjoy this recipe, it has become a new family favorite which in our family makes it a very big deal. Sure is rare but nice to have such a wonderful dinner meal together with our busy schedules. I found it tastes great substituting the polenta with couscous or quinoa. Also, if you want to keep from smoking up the kitchen you might want to try an oil that has a higher smoking point, like canola or peanut oil. Enjoy!
Yummy!!I love this recipe- healthy and tasty thank you!!!
Rich and Delicious FlavorI did make a few changes but it was still delicious. Instead of olive oil, I used coconut oil and I used quinoa instead of polenta simply because that was what I had on hand so the texture was different and it did not have the denseness but we all loved it as it was. I will definitely be making this again plan on trying it with the polenta for comparison.
Porcini PolentaNew Jersey
*Mushroom Melody!*Finally!! A recipe that swirls together mushrooms and a grain that isn't rice. You can't go wrong with the oatmeal quality of grits, and I'm so glad that we've risotto-ed it. I made this dish as a main meal and served it for my boyfriend with a glass of red wine. He loved it, and who doesn't like a full, happy man? Thanks to Silk for making meals the right way.
Yummy ...This dish was easy to make, and so delicious.... very hearty too. The use of Silk makes it easy to digest for those of us who have a problem, and the taste is outstanding.... fine restaurant quality that we can enjoy at home. Thanks, Silk.
Silk coffee creamer?I never knew that Silk had come out with a creamer. I can't find it in San Antonio, TX. Please tell what stores might have it.
- Bring the stock to boil on the stove, add the dried mushrooms and simmer for 10 minutes.
- Remove the mushrooms and strain the stock. You’ll end up with about 1 cup of stock.
- Place the stock back in a saucepan. Add half the wine and the almondmilk and bring to a boil.
- Add the polenta. Stir occasionally until it looks like a loose porridge.
- Chop the dried mushrooms and add them to the fresh pile.
- In a skillet, heat the oil on high until it starts to ripple. Add in the mushrooms CAREFULLY, as they WILL splash.
- Sauté until mushrooms are golden brown.
- Turn the heat down to medium and add the shallot and garlic; sauté until those are translucent.
- Turn off the heat and add the rest of the wine and creamer. Add salt and pepper as necessary.
- Stir in the parsley.
- Serve the mushrooms over the polenta.