Rosemary Polenta with Mushrooms

This is the perfect healthy comfort food, any time of year!

Rosemary Polenta:

  • 1 cup Bow & Arrow Brand yellow cornmeal
  • 3 cups water
  • 1 teaspoon dried rosemary
  • ¼ cup nutritional yeast
  • ½ teaspoon sea salt


  • 8 oz. baby portabellas (3 cups sliced portabellas)
  • 4 teaspoons balsamic vinegar
  • 1 tablespoon tamari
  • 1 teaspoon extra-virgin olive oil
  • 3 large cloves garlic, minced or pressed


  1. In a medium pot, place the cornmeal, water, and rosemary. Bring to a boil over high heat. Reduce heat to as low as possible and continue to cook, whisking often (with a wire whisk) until the mixture is thick. This will take about ten minutes. Stir in the rosemary, nutritional yeast, and sea salt and set aside.
  2. In a large skillet, place the portabellas, vinegar, tamari, and oil over medium-high heat. Sauté for about five minutes, stirring often, until the mushrooms are very tender and all of the liquids have been absorbed. Stir in the garlic and set aside.
  3. Serve the polenta topped with the mushrooms.

Serves 3

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