Rosemary-Walnut Polenta

• Course Dinner
• Cuisine Vegan

Prep time

Cook time

Servings

Ingredients

• 1 quart Elmhurst Milked Walnuts™
• 1 cup Polenta uncooked
• 1 tbsp. Rosemary
• 1 tbsp Vegetable Oil
• 1/2 cup Shitake Mushrooms sliced
• 1 tsp Salt
• 1 tsp garlic minced
• 1 tsp Shallots minced
• 1 cup Spinach

Instructions

1. Heat a large sauce pot with Elmhurst Milked Walnuts™
2. Add in the polenta and rosemary, stir constantly for about 20 minutes, or until it is smooth and thick.
3. In a separate sauté pan, heat up the vegetable oil.
4. Add in the shitake mushrooms and salt, cook until tender.
5. Put the garlic and shallots in, and cook for about 1 minute.
6. Mix in the spinach and remove from heat.
7. Top the polenta with the mushroom mixture and serve immediately.