Easy Vegan Polenta With Mushrooms

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

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