Creamy Polenta and Mushrooms

Imagine scooping up a dish of warm Creamy Polenta and Mushrooms made with a blend of soft cornmeal, juicy mushrooms, garlicky aromatics, and bright greens. Enjoy this with a Vegan Caesar Salad for the perfect weeknight meal.

This meal is elevated healthy comfort food at its best. Made with whole-food, plant-based ingredients, this dish features a rich polenta base topped with savory mushrooms, juicy cherry tomatoes, and vibrant greens. Perfect for a cozy weeknight dinner or date night. For more mushroom goodness, you may also like our Vegan Cream of Mushroom Soup.

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 with everyday ingredients, and it takes only 30 minutes to prepare.

Health Benefits

• The polenta gives you whole-grain energy and is naturally gluten-free, helping with steady blood sugar and digestibility.
• Mushrooms add antioxidants, immune support, and that savory “meaty” texture without cholesterol.
• Spinach and fresh herbs contribute iron, vitamin K, and other essential micronutrients.
• Garlic brings its anti-inflammatory and heart health properties.
• Plant-based milks (like unsweetened soymilk) help reduce saturated fat while still giving creaminess.

What You Need to Make This Creamy Polenta and Mushrooms

1. Polenta: Creamy base, mild corn flavor, smooth & comforting texture
2. Mushrooms: Umami, meatiness, texture contrast with the softness of polenta.
3. Cherry tomatoes: Juiciness, slight sweetness, and acidity to brighten the dish
4. Spinach: Tender green layer, nutritional boost, color, and mild flavor
5. Optional: Vegan parmesan cheese, crushed red pepper flakes, and toasted pine nuts for topping.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Milk alternatives: If you don't have soymilk or have a soy allergy, use cashew milk, oat milk, or our homemade almond milk for extra creaminess.
• Mushroom types: I used shiitake mushrooms, but portobello, cremini, or oyster mushrooms also work well.
• Herbs: Swap basil for parsley or even thyme if you prefer.
• Extra veggies: Add bell peppers, zucchini, or roasted eggplant for variation.
• Cheesy flavor: Stir in nutritional yeast for cheesy goodness.
• Make oil-free: This recipe can be made compliant with the Daniel Fast by omitting the olive oil and using a dry or water sauté method for the mushrooms and veggies.

How to Make This Creamy Polenta and Mushrooms

Step 1: In a medium saucepan, bring 3 cups of water to a boil. Whisk in polenta to prevent clumps. Reduce the heat to low and stir for 8 to 10 minutes, or until the mixture has thickened.

Step 2: Stir in the salt and gradually add the soymilk, whisking until smooth and creamy. Turn off the heat and cover to keep warm.

Step 3: Heat olive oil in a large pan over medium heat. Add sliced shiitake mushrooms, cherry tomatoes, and garlic.

Step 4: Give it a stir, put the lid on, and cook for 4-6 minutes, until the mushrooms and cherry tomatoes start to brown and release their juices.

Step 5: Stir in the dried oregano and cook for an additional minute, until fragrant.

Step 6: Stir in fresh, chopped spinach and parsley, and cook for an additional 1-2 minutes, until wilted. Drizzle with balsamic vinegar, turn off the heat, and season with salt and pepper to taste. Stir to incorporate.

To assemble and serve, spoon creamy polenta into bowls. Top with the mushroom and vegetable mixture. Garnish with more fresh parsley, optional crushed red pepper flakes, and vegan cashew parmesan cheese for extra flavor and color. Serve warm and enjoy!

Expert 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.

Serving Suggestions

• Enjoy this delicious creamy polenta with a Vegan Caesar Salad on the side.
• For a date night or to make it special, enjoy this meal with one of our healthy mocktails, like the Italian Mocktail.
• To boost the protein in this meal, add a cup of one of our bean soups, like our White Bean Kale Soup or Vegan Minestrone Soup, as a starter.
• Finish this delicious and satisfying meal off with a healthy plant-based dessert. Try our Tofu Chocolate Mousse or Banana Nice Cream drizzled with Vegan Chocolate Sauce for a sweet, decadent (but healthy) ending.

Recipe FAQs

Creamy Polenta and Mushrooms is proof that you don’t need dairy or complicated sauces to have a deeply satisfying, comforting meal. With its blend of creamy texture, hearty mushrooms, bright veggies, and rich herbs, this dish delivers flavor, nourishment, and soul in every bite. Whether you’re looking for cozy comfort food or a simple, wholesome recipe to feed your week, this one hits the mark. Try it tonight, share with someone you love, and enjoy how something simple becomes spectacular.

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