Qurator's: Hive Top Chef! | Mustard mushroom sauce with polenta and herbs

This is my contribution for this week`s Qurator's: Hive Top Chef! competition.

Ingredients for polenta:

• 180 g of instant polenta
• 6 dl of water
• 50 g of margarine
• 20 g of nutritional yeast
• a tablespoon of fresh parsley
• a tablespoon of fresh chives
• 0,5 teaspoon of salt
• margarine for greasing the molds

Ingredients for mustard mushroom sauce:

• 2 tablespoons of margarine
• 1 onion
• 2 garlic cloves
• 0, 5 teaspoon of rosemary
• 0,5 teaspoon of thyme
• 450 g of button mushrooms
• a tablespoon of fresh parsley
• a teaspoon of fresh marjoram
• 1 tablespoon of margarine
• 1 teaspoon of flour
• 1 dl vegetable stock
• 2 tablespoons of yellow mustard
• just a few drops of soya sauce

Preparation:

1. Cook polenta in boiling salted water. Add margarine, chopped parsley and nutritional yeast and whisk well.
   
2. Grease the molds with margarine, fill them up with polenta and place it in a preheated oven at 200°C for 40 minutes.
   
3. At low heat, fry finely chopped onion.
   
   Add sliced button mushrooms and cook at medium-high heat for 5 minutes.
   
   Add chopped garlic, rosemary and thyme, cook for another minute, take it off the heat and put it on a plate.
4. Melt 1 teaspoon of margarine in the pan and add 1 teaspoon of flour. Cook at low heat until the flour turns golden-yellow.
   
   Add 1 ml of vegetable stock and bring to a boil.
5. Add fried mushrooms and cook for 10 minutes with a lid on. Stir occasionally.
   
   If the sauce is too thick, add some more vegetable stock, if it's not thick enough, simmer it a few more minutes. Serve with fresh chopped parsley and herb polenta.