For the creamy vegan polenta – ▢1 c yellow cornmeal – ▢2 c water or vegetable broth – ▢2 c plant-based milk – ▢2 teaspoon white Miso paste – ▢1 tablespoon nutritional yeast – ▢1 tablespoon vegan butter For the sautéed mushrooms – ▢2 tablespoon olive oil – ▢1 medium onion – ▢16 oz Portobello mushrooms – ▢2 cloves garlic – ▢½ teaspoon salt – ▢¼ teaspoon pepper – ▢4 tablespoon parsley