Top homemade polenta with warm roasted vegetables for the perfect autumn meal.

Ingredients:

• 1 cup (1-inch) pieces asparagus
• 6 ounces cremini mushrooms, halved
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 3 cups water
• 1 cup polenta
• 1/2 cup shredded vegan cheddar

1. To prepare the vegetables, combine the asparagus and mushrooms in a baking dish and toss with the olive oil and salt. Roast at 400 degrees F for 15 minutes, until tender.
2. Meanwhile, bring the water to a boil in a saucepan. Add the polenta; continue to cook, stirring constantly with a whisk, for about 5 minutes, or until the mixture thickens.
3. Remove from heat and add the cheddar, stirring until the cheese melts.
4. Serve the roasted vegetables directly over the polenta for a hearty “stew”.