Truffled Polenta with Mushrooms and Broccolini

I actually made these as a turkey alternative for thanksgiving. I wanted something just as filling and rich, but more unique and delicious than tofurkey or something like that. Why would you need fake meat when you can have truffle oil, after all?

For the Polenta:

2 packages pre-cooked polenta

1 cup vegetable oil 

2 tbsp. truffle oil

3 tbsp. earth balance margarine

salt to taste

For the Vegetables:

2 cups sliced or halved crimini mushrooms

2 cups broccolini

2 tbsp. truffle oil

3-4 tbsp. earth balance

To make the polenta, heat the polenta with broth in a medium saucepan. Stir until combined. Reduce heat and add oil, margarine and salt. Let simmer 5-10 minutes, stirring occasionally. Remove from heat and pour mixture into an 8x10-ish square baking pan. Let sit a few minutes, then cut the polenta into triangles, as shown below. Grease a large skillet and, using a spatula, cook polenta cakes evenly on both sides, about 3-5 minutes each.

The cakes are done! Sautéing the vegetables is pretty simple- mix all the ingredients in a large pan over medium heat until soft, stirring occasionally. Taste and add more margarine or oil, if desired.

Serve vegetables over warm polenta-enjoy!