To a cast iron pan, add 1 cup polenta, 4 cups water/liquid (you could use a combination of water, vegetable broth, almond milk and white wine), basil, 1 teaspoon salt and 3 crushed garlic cloves. Mix well and place the pan into a cool oven set at 350F/180C. Cook for 30 minutes. Stir. Return to over for 15 minutes or until all the liquid is absorbed. Make sure you time the mushrooms to be completed before the polenta. You don’t want your polenta to sit for long or it will not be creamy.

To make the drunken mushrooms, slice onion, add to a saute pan with a generous drizzle of olive oil.

Crush 3-5 garlic cloves, depending on size and how much you like garlic. Slice mushrooms and add.

Drizzle with balsamic vinegar. Saute over medium heat until mixture melts down and the bottom of the pan has little glazed bits. Then add about ½ + cup wine.

Add juice from ½ lemon. Add crushed red pepper if using. Scrap glazed bits and stir well. Bring to a boil and turn to low. Cover and let simmer for 20-30 minutes.

Add more liquid (wine, olive oil, lemon juice or water) as needed. Adjust seasoning with salt/pepper. There should be a small amount of liquid in the pan to serve.

Serve over polenta.

 Unleash your inner veg!