Vegetable topped creamy polenta stacks (GF, DF, V*)

I love working with fun ingredients and recently I've been getting back into polenta. Creamy polenta is a delicious alternative to mashed potato and its unbelievably cozy and comforting, ideal for winter dinners and lunches. Among my current favourite dishes are these towers of creamy polenta and winter vegetables. Its clean and comforting and unbelievably simple to whip up.

Polenta

4 cups water
1 teaspoon salt
1 cup polenta
3 tablespoons of butter/ghee/olive oil
1 tablespoon of nutritional yeast

Vegetables

1 tablespoon butter/ghee/olive oil
1 small onion
1 clove of garlic, minced
1 cup of chopped tuscan kale
1/2-1 cup of button mushrooms (chopped)
1 handful of fresh parsley
1 handful of fresh oregano
Salt and Pepper

Add 4 cups of water to a saucepan and heat until boiling, pour in the salt and polenta and reduce to a simmer while mixing well. Once thickened, cover and simmer for a further 20-30 minutes, mixing well every 5 minutes. Remove from the heat and mix in nutritional yeast and ghee/butter/oil until creamy.

Dice onion and herbs and slice mushrooms while heating butter or oil in a pan on high/medium. Add the onion and stir till glassy. Reduce the heat adding mushrooms, garlic and kale. Simmer for 5-10 minutes until mushrooms are cooked. Stir in herbs and seasoning, remove from the heat and serve atop the polenta. Enjoy.