If you’re looking for a rich, creamy, and satisfying plant-based meal, this Vegan Polenta with Roasted Mushrooms is the perfect choice! Made with simple ingredients, this dish offers a velvety smooth polenta base, complemented by the deep umami flavors of perfectly roasted mushrooms.
Not only is polenta a comforting and versatile dish, but it’s also naturally gluten-free, making it an excellent choice for those with dietary restrictions. This recipe requires minimal prep and delivers restaurant-quality results in under an hour. Whether you serve it as a main course or a side dish, this flavorful, nutritious meal is sure to impress!
Why You Will Love Making This Recipe
- Easy to Prepare: Requires minimal ingredients and simple cooking techniques.
- Full of Flavor: The creamy polenta and savory mushrooms create a delicious contrast.
- Completely Vegan & Gluten-Free: A great option for those with dietary restrictions.
- Versatile Dish: Enjoy as a main or serve as a side with roasted veggies or a fresh salad.
- Comforting & Satisfying: A warm and hearty meal perfect for any season.
Ingredients:
- For the Polenta:
- 1 cup cornmeal (coarse-ground)
- 4 cups vegetable broth or water
- 1 tbsp olive oil or vegan butter
- ½ tsp salt
- ¼ cup nutritional yeast (for cheesy flavor, optional)
- 1 clove garlic, minced (optional)
- For the Roasted Mushrooms:
- 2 cups mixed mushrooms (cremini, shiitake, or portobello), sliced
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
Equipment Used:
- Medium saucepan
- Baking sheet
- Mixing bowl
- Wooden spoon
- Whisk
Directions & Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Mushrooms: Toss the sliced mushrooms with olive oil, balsamic vinegar, salt, pepper, and thyme. Spread evenly on the baking sheet and roast for 20 minutes, flipping halfway.
- Prepare the Polenta: In a medium saucepan, bring the vegetable broth or water to a boil. Slowly whisk in the cornmeal while stirring continuously to prevent lumps.
- Simmer Until Creamy: Reduce heat to low and continue stirring frequently for about 20 minutes until the polenta is thick and creamy.
- Add Flavor: Stir in olive oil, salt, garlic (if using), and nutritional yeast for extra depth of flavor.
- Assemble & Serve: Spoon the creamy polenta onto plates and top with the roasted mushrooms. Garnish with additional fresh thyme if desired.
Nutritional Information
Each serving (approx. 1 cup) contains:
- Calories: 250
- Protein: 6g
- Carbohydrates: 35g
- Fats: 10g
- Fiber: 4g
- Sugar: 2g
This dish is rich in fiber, antioxidants, and healthy fats, making it a nourishing and well-balanced meal.
Prep Time and Cook Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations:
- Add More Protein: Top with crispy chickpeas or sautéed tofu.
- Extra Creaminess: Stir in coconut milk or cashew cream.
- Spice It Up: Add red pepper flakes or smoked paprika.
- Different Toppings: Try roasted cherry tomatoes or caramelized onions.
Frequently Asked Questions
Q: Can I make polenta ahead of time?
A: Yes! Store in an airtight container and reheat with a little extra liquid to restore creaminess.
Q: What mushrooms work best?
A: Cremini, shiitake, and portobello mushrooms all work well for their deep flavors.
Q: Can I use instant polenta?
A: Yes, but adjust cooking time according to package instructions.
Q: How do I store leftovers?
A: Store in the fridge for up to 4 days. Reheat with a splash of broth or water.
Pro Tips By Lynda:
- Stir Constantly: Prevent lumps by whisking the polenta continuously when adding cornmeal.
- Use High-Quality Mushrooms: Fresh, flavorful mushrooms make all the difference.
- Balance Flavors: The acidity from balsamic vinegar enhances the earthy mushroom taste.
- Customize Texture: Add more broth if you prefer a looser polenta consistency.
Serving Suggestions:
- With a Side Salad: Serve with arugula and lemon vinaigrette.
- Paired with Roasted Vegetables: Add roasted Brussels sprouts or asparagus.
- Topped with Vegan Parmesan: Sprinkle with dairy-free cheese for extra umami.
- Alongside a Glass of White Wine: Complements the flavors beautifully.
Creamy Vegan Polenta with Roasted Mushrooms : A Comforting Plant-Based Dish
If you’re looking for a rich, creamy, and satisfying plant-based meal, this Vegan Polenta with Roasted Mushrooms is the perfect choice! Made with simple ingredients, this dish offers a velvety smooth polenta base, complemented by the deep umami flavors of perfectly roasted mushrooms.
- Medium saucepan
- Baking sheet
- Mixing bowl
- Wooden spoon
- Whisk
For the Polenta:
- 1 cup cornmeal (coarse-ground)
- 4 cups vegetable broth or water
- 1 tbsp olive oil or vegan butter
- ½ tsp salt
- ¼ cup nutritional yeast (for cheesy flavor, optional)
- 1 clove garlic (minced (optional))
For the Roasted Mushrooms:
- 2 cups mixed mushrooms (cremini, shiitake, or portobello, sliced)
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the Mushrooms: Toss the sliced mushrooms with olive oil, balsamic vinegar, salt, pepper, and thyme. Spread evenly on the baking sheet and roast for 20 minutes, flipping halfway.
- Prepare the Polenta: In a medium saucepan, bring the vegetable broth or water to a boil. Slowly whisk in the cornmeal while stirring continuously to prevent lumps.
- Simmer Until Creamy: Reduce heat to low and continue stirring frequently for about 20 minutes until the polenta is thick and creamy.
- Add Flavor: Stir in olive oil, salt, garlic (if using), and nutritional yeast for extra depth of flavor.
- Assemble & Serve: Spoon the creamy polenta onto plates and top with the roasted mushrooms. Garnish with additional fresh thyme if desired.
Stir Constantly: Prevent lumps by whisking the polenta continuously when adding cornmeal.
Use High-Quality Mushrooms: Fresh, flavorful mushrooms make all the difference.
Balance Flavors: The acidity from balsamic vinegar enhances the earthy mushroom taste.