Creamy Polenta and Mushroom

This creamy polenta and mushroom dish is elevated healthy comfort food at its best. Made with whole plant food ingredients, this dish has a rich polenta base topped with savory mushrooms, juicy cherry tomatoes, and vibrant greens. Perfect for a cozy weeknight dinner or date night. It's gluten-free and vegan and only takes 30 minutes to make.

Why You’ll Love This Recipe

• Plant-Based & Dairy-Free: 100% vegan, using plain, unsweetened soymilk instead of dairy.
• Rich in Umami Flavor: Shiitake mushrooms, garlic, and balsamic vinegar.
• Nutritious & Satisfying: Rich in fiber, Vitamin K, magnesium, potassium, and other compounds like beta glucans. Check out this article about the benefits of mushrooms.
• Easy to Make: Simple steps and everyday ingredients.

Polenta and Mushroom Ingredients

For the polenta:

1. Polenta
2. Water
3. Sea salt
4. Plain unsweetened soymilk

For the mushroom topping:

1. Olive oil (or water if no-oil)
2. Shiitake mushrooms (portobello, cremini, and oyster mushrooms work, too)
3. Cherry tomatoes
4. Garlic
5. Dried oregano
6. Fresh spinach
7. Fresh parsley or basil
8. Balsamic vinegar
9. Salt and pepper to taste
10. Optional: Vegan parmesan cheese, crushed red pepper flakes, toasted pinenuts

Step-by-Step Instructions

Cook the Polenta

1. In a medium saucepan, bring 3 cups of water to a boil.
2. Whisk in polenta to prevent lumps.
3. Reduce heat to low and stir for 8-10 minutes until thickened.
4. Stir in salt and gradually add soymilk until smooth.
5. Turn off the heat and cover to keep warm.

Sauté the Mushrooms & Vegetables

1. Heat olive oil in a large pan over medium heat.
2. Add sliced shiitake mushrooms, cherry tomatoes, and garlic, put the lid on, and cook for 4-6 minutes until mushrooms and cherry tomatoes start to brown and release their juices.
3. Stir in dried oregano and cook for another minute until fragrant.
4. Stir in fresh chopped spinach and parsley and cook for another 1-2 minutes until wilted.
5. Drizzle with balsamic vinegar, turn off the heat, season with salt and pepper, and stir to incorporate.

Assemble and Serve

1. Spoon creamy polenta onto serving plates.
2. Top with mushroom and vegetable mixture.
3. Garnish with more fresh parsley and optional crushed red pepper flakes and vegan cashew parmesan cheese for extra flavor and color.
4. Serve warm and enjoy!
5. Store leftovers in air-tight containers in the refrigerator for up to 3 days.

Tips for the Best Creamy Polenta

• Whisk constantly while cooking the polenta to prevent lumps.
• For extra creaminess, add a little more soymilk or a drizzle of olive oil.
• For a cheesy flavor, stir in a spoonful of nutritional yeast.
• Let the flavors meld by cooking the mushrooms until they get golden brown.
• Customize it! Add a sprinkle of red pepper flakes for heat, or vegan cashew parmesan cheese, or a handful of toasted pine nuts for crunch.

Health Benefits of This Dish

• Shiitake Mushrooms: Antioxidants and immune-boosting properties.
• Polenta: Naturally gluten-free whole grain for sustained energy.
• Spinach: Iron, vitamins, and essential nutrients.
• Garlic: Anti-inflammatory and heart health.

Frequently Asked Questions

This creamy polenta and mushroom recipe is a tasty meal that's ready in 30 minutes. Whether you’re making it for a special occasion or a quick weeknight dinner, it’s sure to become a favorite. Try it today and let us know how you like it!

Creamy Polenta and Mushroom

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5 from 1 review

• Author: Gigi & Sersie
• Total Time: 30 minutes
• Yield: 3 1x
• Diet: Vegan

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Description

Enjoy a delicious polenta and mushroom dish that is creamy, vegan, and gluten-free, perfect for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups water
• 1 cup polenta
• ¼ teaspoon sea salt
• 1 cup plain, unsweetened soy milk (or other plant-based milk)
• 1 Tablespoon olive oil (or water if oil-free)
• 5 cups sliced shiitake mushrooms
• 1 ½ cups cherry tomatoes (if large, cut in half)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 cups fresh chopped spinach
• ¼ cup fresh chopped parsley or basil (reserve some for topping)
• 1 Tablespoon balsamic vinegar
• salt and pepper to taste

Optional toppings:

• crushed red pepper flakes (for heat)
• vegan parmesan cheese
• toasted pinenuts
• drizzle of olive oil

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Instructions

1. Cook the Polenta

In a medium pot, bring 3 cups of water to a boil.

Whisk in polenta to prevent lumps.

Reduce heat to low and stir for 8-10 minutes until thickened.

Stir in salt and gradually add soymilk until smooth.

Turn off the heat and cover to keep warm.

2. Sauté the Mushrooms & Vegetables

Heat olive oil in a large pan over medium heat.

Add sliced shiitake mushrooms, cherry tomatoes, and garlic, put the lid on, and cook for 4-6 minutes until mushrooms and cherry tomatoes start to brown and release their juices.

Stir in dried oregano and cook for another minute until fragrant.

Stir in fresh chopped spinach and parsley and cook for another 1-2 minutes until wilted.

Drizzle with balsamic vinegar, turn off the heat, season with salt and pepper, and stir to incorporate.

3. Assemble and Serve

Spoon creamy polenta onto serving plates.

Top with mushroom and vegetable mixture.

Garnish with more fresh parsley and optional crushed red pepper flakes and vegan cashew parmesan cheese for extra flavor and color.

Serve warm and enjoy!

Store leftovers in air-tight containers in the refrigerator for up to 3 days.

Notes

EQUIPMENT / SUPPLIES

1. Medium pot with lid
2. Large pan with lid
3. Knife
4. Cutting board
5. Measuring cup
6. Measuring spoons
7. Cooking spoon

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch/Dinner Entrée
• Method: Stovetop
• Cuisine: Italian