INGREDIENTS
2 tbsps
olive oil
8 ozs
baby portobello mushrooms
2
garlic cloves
1 cup
marsala wine
2 tbsps
lemon juice
1 tsp
rubbed sage
1/2 tsp
pepper
1/4 tsp
salt
2 tbsps
parsley
14 ozs
or
1 cup
polenta grits
2 cups
water
1 cup
almond milk
1/2 tsp
salt
1/4 tsp
pepper