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Miso Mushroom Breakfast Polenta

Creamy, slow-simmered stone-ground polenta topped with glossy miso-glazed mushrooms, green onion and a pinch of chili for a cozy, savory breakfast.

10m prep · 47m cook · 2 servingsGluten-Free

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Ingredients

  • ¾ cup Stone-ground Polenta
  • 3 cups Vegetable Broth
  • ½ cup Water
  • ¼ tsp Kosher Salt
  • 1 tbsp Vegan Butter
  • 2 tbsp Nutritional Yeast
  • 8 oz Cremini Mushrooms
  • 1 tbsp Sesame Oil
  • 2 cloves Garlic
  • 1 tbsp Gluten-free White Miso Paste
  • 1 tbsp Gluten-free Tamari
  • 1 tsp Maple Syrup
  • 2 whole Green Onion
  • ¼ tsp Red Pepper Flakes

Estimated nutrition (per serving)

Calories435 kcal
Protein13g
Carbs63g
Fat15g
Fiber7g
Sodium2000mg
Sugar6g

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