Mushroom Polenta




3 T Olive Oil

1/4 onion16 oz package of mushrooms

1 C Cornmeal

2 1/2 Cups of water

2 teaspoons veggie bouillon (veggie base) we like, "Better then Bouillon"

3 cloves garlic (minced)

salt and pepper to taste


dice and sautee onion in olive oil on medium high on stovetop for 3 minutes

slice mushrooms and add to onions & cook for 5 minutes

add cornmeal and toast for 3 minutes

add water and veggie base and whisk out lumps

Add garlic & salt and pepper to taste

This will thicken quick

Serve warm once it is thick