INGREDIENTS
2
Garlic clove
2 cups
Mushrooms - i used a mix of chanterelles and criminis
1 tbsp
Thyme, fresh leaves
1/2
Yellow onion
1 cup
Almond milk
1 cup
Vegetable stock
1 tsp
Agave
1 tsp
Balsamic vinegar
1/2 cup
Polenta, quick-cooking
1
Sea salt
1
Sea salt and fresh black pepper
1 tbsp
Olive oil, extra-virgin
1 tbsp
Olive oil or butter, extra-virgin
1/4 cup
Pecorino, grated
1/2 cup
Water