Creamy Mushroom Polenta

So this happened for dinner last night. I've now made it twice- cause I can't get e n o u g h.
Look, I'm from the south. Grits are a big part of my life. I've loved grits for quite a long time. Corn anything- is my favorite, except weirdly enough, actual corn on the cob. Lol. I'll take it any other way though!
So I'm going to give you the gift of this recipe cause you have to have it- and make it for yourself. Soooooo goooooood. Right in time for fall weather. It'll warm you right up ;) Enjoy.


What you'll need:

3 cups of unsweetened almond milk
1 cup Organic Bob's Red Mill Polenta/Grits
2 cloves of minced garlic (optional, but not in my opinion hehe :)
1/2 cup marinara/and or tomato basil sauce (Home made or store bought) 
1/2 cup diced mushrooms
Steamed kale (Or any veggie)
Cashew Cheeze 

Bring 3 cups of unsweetened almond milk to a boil.
Then pour in polenta and minced garlic, slowly and stirring. For about 5-10 minutes.
I like to keep my polenta creamy-and not on the harder side- As you can see from my photo above.
But if you'd like to have your polenta more solid, you can continue to cook it on a low heat for a bit longer, Stirring occasionally. 

*In a separate sauce pan - Sautee mushrooms with the sauce of your choice ( I use TJ's Organic Tomato Basil Sauce, cause I love it ) and cook until mushrooms are nice and tender.

*In a separate pan steam kale or spinach, or any green of your choice :)

Now put it all together!
I put polenta- then topped it with the kale, then topped that with the mushroom marinara, then topped it all off with my FAVORITE,  why cashew cheese of course :) I have several cashew cheese recipes! 

Enjoy ya'll! <3