(Modified slightly from original recipe to keep it vegan)
2-3 cups of wild onions greens and white parts, cleaned and chopped. Note: When unable to get wild onions, we use a blend of green onions and vidalia onions and it tasted great.
1 basket of mushrooms, sliced
3 tablespoons Earth Balance buttery spread
1 cup dry polenta
3 cups veggie broth
1/2 cup Go Veggie vegan Parmesan cheese, grated
1 cup Field Roast vegan sausage, chopped (if you wish)
Step 1: Add the wild onions, Earth Balance and mushrooms to a sauce pan over medium heat. If you want to use sausage add that now as well. Allow the onions and mushrooms to cook uncovered. It will take a while for the onions to lose their water, but eventually things will start to brown. Depending on your heat, about 20 minutes of cooking should do it. Once the mushrooms start to brown mix more frequently to keep from burning until all the mushrooms are evenly brown. The onions will wilt quite a bit and brown a little, watch the onions they are the best indicator of carmelization. When the mushrooms have been evenly browned, move the mixture to a bowl off the heat.
Step 2: In the same pan you just caramelized the onions and mushrooms in, pour the three cups of broth, cover and bring to a boil over medium heat. When the broth is boiling slowly pour in the polenta, whisking as you pour. When all the polenta is into the pan, continue whisking until it starts to thicken (about one minute). Then add back in the mushrooms and onions as well as the grated Parmesan. Mix it all together. Then take it off the heat and let it stand covered for 5 minutes.