Now just look at that bowl of cozy fall comfort.

We’ve got all shades of beige (plus yellow–hello fabricated sunshine) so you know it will warm your soul right on up.

There are a few components going on, but this guy is quite easy to prep + cook.

Even you kitchen noobs can get some successful kitchen action… not that kind of action jeesh!

Although I’m sure you could impress someone special (aka that new Hinge date) hehe.

Plus you get to slosh some wine around!

Both into your hot pan of shrooms and into your ever eager mouth, of course.

Anyway.

All you have to do is lightly pan-fry a few convenient “tube” polenta rounds, then top those suckers with crispy roasted cauliflower, tender cremini mushrooms (sauteed in a splash of dry white wine with dried thyme!!), and magical vegan Parm.

Season season season with sea salt and freshly cracked black pepper if you know what’s good for you (and your buds).

Taste buds, that is.

P.S. Serve with zesty lemon wedges for a little acid trip I mean kick if you like!

P.P.S. Use enough olive oil to lightly coat everything without it drying out and getting all sad. With that said, don’t drown your dinner either.

P.P.P.S. Oh and yes if you are treating your date (or your mom) to a bowl full of goodness simply double the ingredient amounts listed below.

Polenta with Roasted Cauliflower, Sautéed Mushrooms & Thyme

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 1

Ingredients Method

Ingredients

  

Roasted Cauliflower

• 1 heaping cup medium-small cauliflower florets
• 1 tablespoon extra virgin olive oil, or enough to lightly coat cauliflower
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Sautéed Mushrooms

• 1 tablespoon extra virgin olive oil
• 1 cup sliced cremini mushrooms
• 1 tablespoon dry white wine
• 1/4 heaping teaspoon dried thyme
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Polenta

• 4 1/2-inch slices unflavored tube polenta
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Toppings

• Grated vegan Parmesan wedge (I used Violife)
• Lemon wedges

Method

 

Roasted Cauliflower

1. Heat oven to 425.
2. Toss the cauliflower in 1 tablespoon olive oil on a parchment-lined rimmed metal making sheet.
3. Roast for 20 minutes, flip, then roast for 15 minutes more or until tender and golden brown.
4. Season with salt and pepper.

Sautéed Mushrooms

1. Heat 1 tablespoon of olive oil in a medium nonstick skillet over medium heat.
2. Cook the mushrooms for 4 to 5 minutes, or until almost tender, flipping once.
3. Add the wine and thyme, then cook for another minute, or until the wine is absorbed by the mushrooms.
4. Season with salt and pepper, then set aside.

Polenta

1. Add the polenta rounds to the same pan you cooked the mushrooms in, adding a little more oil if necessary.
2. Fry over medium heat until lightly crispy, about 2 minutes per side.
3. Season with salt and pepper.

Assembly

1. Arrange the cooked polenta rounds in the bottom of a bowl, then top with the roasted cauliflower and sautéed mushrooms. Sprinkle with freshly grated vegan Parmesan and serve with lemon wedges.