• prep: 10 min
• cook: 40 min
• total: 50 min

servings:

A super hearty vegan and gluten-free creamy polenta recipes topped with earthy fall flavors - meaty shiitake mushrooms, soft and sweet butternut squash and crunchy toasted pumpkin seeds.

• "!for the polenta:"
• 1 cup dry polenta
• 3 cups water
• 2 tablespoon coconut cream
• 2 tablespoon nutritional yeast
• 2 tablespoons high quality extra virgin olive oil
• "!for the mushrooms:"
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 7 ounces, shiitake mushrooms, stems removed and thinly sliced
• "!for the squash:"
• 1 small butternut squash, cubed
• 1 tablespoon extra virgin olive oil
• "!for garnish:"
• 1/4 cup toasted pumpkin seeds
• fresh chopped parsley
• fresh chopped rosemary

Click Here For Step-By-Step Instructions