A delicious cornmeal and mushrooms dish from Diane K. Smith's book, Plant-Based Meal Prep Book
To make polenta, in a large saucepan over medium heat, combine broth and almond milk. Bring to a simmer.
Slowly add the polenta in a stream, whisking the whole time. This helps prevent lumps. Cook, Stirring occasionally with a heavy spoon to avoid burning, until it starts to thicken but is still loose and creamy, at least 20-30 minutes.
Add the nutritional yeast, salt, and pepper.
To prepare mushrooms, heat a large skillet over medium heat. Add mushrooms and water, and cook, stirring occasionally, until water evaporates and mushrooms turn golden brown, about 10 minutes. Stir in garlic, wine, rosemary, and 1 tablespoon thyme.
In a measuring cup, combine broth and cornstarch and stir with a fork. Add cornstarch mixture to mushrooms and continue to simmer until sauce is thickened, about 2 minutes. Drizzle with vinegar and stir to combine. Taste and adjust seasonings if needed.
To serve, divide polenta evenly among four bowls. Top with sauteed mushrooms and remaining 1/2 tablespoon thyme.
Store leftover mushrooms and polenta separately in airtight containers for 4-5 days. Polenta will firm up in the refrigerator and can then be sliced easily and reheated in a dry nonstick skillet on medium heat for 3 minutes per side. It can also be thinned again by stirring in a couple of tablespoons of water at a time until it reaches the desired consistency.
To freeze polenta, wait until it's completely cool and slice into individual servings. Wrap in parchment and then plastic and store in freezer bags for up to 3 months.