Method

• Cook polenta according to package instructions

• Slowly whisk flour into melted butter and cook for ~5 minutes on low heat then set aside

• In a large pan, sauté mushrooms in a drizzle of olive oil on medium-high heat until brown, then remove mushrooms to a separate bowl

• Sauté garlic in the same pan for 2-3 minutes but make sure it doesn't brown!

• Add the mushrooms back into the pan with the garlic and add 1 cup of marsala wine, adding salt and pepper to taste

• Once mushrooms have simmered, add 1.75 cups veggie broth and simmer for another 5 minutes

• Add 2/3 of the flour and butter mixture, whisk until fully incorporated and simmer until sauce thickens

• Use remaining flour/ butter mixture and marsala wine to thin or thicken as needed

• Right before serving, add a splash of wine and simmer

• Pour sauce over polenta and enjoy!

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★ TOSS GOOD VIBES TODAY ★

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Caroline

@liveonthevegg