Ingredients
1 cup polenta
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
200 g mushrooms, sliced
2 tablespoons balsamic vinegar
Salt to taste
Pepper to taste
Fresh parsley, for garnish
Method
Boil the vegetable broth in a pot.
Slowly add the polenta while stirring constantly.
Cook for about 10 minutes until thickened.
In a separate pan, heat olive oil and sauté onion and garlic until soft.
Add mushrooms, balsamic vinegar, salt, and pepper. Cook until mushrooms are tender.
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