Sage polenta with mushrooms

It's time for a main course recipe. This time, I have a recipe of sage polenta with fried mushrooms. A simple, delicious and vegan recipe. I cooked this recipe the first time last year. And then it was prepared again and again. Last time, I also took some pictures, because I did not want to keep the sage polenta with fried mushroom recipe just for me. It just tastes too good...and as you know, I like to share good recipes with you.

We need: 
 

• polenta 
• water  
• almond milk 
• 5-6 fresh sage leaves, roughly chopped 
• 2-3 tbsp olive oil 
• garlic 
• 2-3 garlic cloves, roughly chopped 
• salt 
• pepper 

This is how we proceed:

1. For the polenta, follow the instructions on your bag but use half water and half almond milk. For 4 servings I used 250 g polenta and 250 ml water + 250 ml almond milk. Once the polenta is nearly done, stir in 3-4 sage leaves and season with salt.
2. While the polenta cooks we will prepare the mushrooms. In a skillet, heat the olive oil. Add the mushrooms and garlic and sauté for 5-10 minutes. At the end stir in 2-3 chopped sage leaves and season with salt and pepper.
3. Place the polenta on plates and add the mushrooms on top.