Ingredients:

1 glass of polenta/corn meal (about 200 ml)
4 glasses of water
1 tsp of salt
3 tbsp of vegan margarine

Mushrooms and sauce:
chopped garlic cloves as desired (3-4)
1 pack of mushrooms (around 400g)
1 tsp of dried rosemary
half a glass of red wine (around 100 ml)
20 ml of veggie broth
1 tsp of corn or tapioca starch
pepper and salt

Instructions:

Boil water and salt. Slowly pour the polenta while constantly stirring (to avoid clumps). Reduce to the lowest heat, cover and cook for 10 to 15 minutes (mix it occasionally). When it’s ready, add margarine and stir well.
Put the onion in medium-sized skillet. Add chopped mushrooms, a little salt and pepper. Saute them for 5 minutes at medium heat or until mushrooms become brown and release some juice. Then add the wine and rosemary and saute for 5 to 7 minutes or until the mushrooms absorb most of the wine. Add a mixture of veggie broth and starch to the skillet and mix until the mixture becomes thick. Place the polenta in a deeper bowl and pour the mushrooms over it. Serve right away.