Pour lukewarm or warm water, Polenta flour and salt into the bread pan. Select menu 18.
Cut the mushrooms into slices or cubes,and cut the spring onion into julienne strips.
In a non-stick pan, heat the oil, garlic, spring onion and bay leaf. then, add the mushrooms and salt and cook for 8-10 mins. Add sage, salt and the sauté in the pan and continue cooking for another minute.
In a separate bowl, mix the arrowroot or kudzu, the vegetable milk and tamari, ensuring that no lumps are formed.
Pour into the pan with the mushrooms and let it simmer for 1-2 mins. Reduce until the desired consistency is obtained, and add the stock, if necessary.
During the last 2 mins of cooking, add the chopped rosemary.
Remove the garlic and bay leaf, pour the hot polenta on a wooden cutting board and serve with the mushroom sauce.
