Constraint Kitchen

Ingredients

• 300 g mushrooms
• 1 cup instant polenta
• 3 cup vegetable broth
• 1 tbsp balsamic vinegar
• 0.25 cup parmesan

Substitutions

• Use quick grits instead of polenta.
• Swap parmesan for goat cheese or nutritional yeast.

Steps

1. Cook the polenta in the broth until creamy.
2. Saute the mushrooms until browned, then add the balsamic vinegar.
3. Spoon the mushrooms over the polenta and finish with parmesan.

Storage and reheating

Storage: Keeps 2 days in the fridge.

Reheating: Reheat with extra broth or water to loosen the polenta.