Wild Mushroom Polenta + Walnut Herb Gremolata

• ⅓ cup dry polenta
• ¾ cup vegetable broth
• ⅓ cup unsweetened plant milk, plus more as needed
• 1 ½ oz cremini mushrooms
• 1 ½ oz shiitake mushrooms
• 1 ½ oz oyster mushrooms
• ¾ cup baby spinach
• ½ shallot, small; thinly sliced
• 1 garlic clove, minced (save a pinch for the gremolata)
• ¾ tsp extra-virgin olive oil
• ½ tsp fresh thyme, leaves
• salt, to taste
• black pepper, to taste

For the Walnut Herb Gremolata

• 1 ½ tsp walnuts, raw
• 1 ½ tsp fresh parsley
• ¾ tsp fresh basil
• ¼ lemon, zested
• ¼ tsp extra-virgin olive oil
• pinch of salt