Creamy Polenta and Mushrooms Recipe
Enjoy a delicious polenta and mushroom dish that is creamy, vegan, and gluten-free, perfect for any occasion.
Servings: 3
Calories: 425kcal
Ingredients
- 3 cups water
- 1 cup polenta
- ¼ teaspoon sea salt
- 1 cup soymilk, plain and unsweetened (or other plant-based milk like homemade almond milk)
- 1 Tablespoon olive oil (or water if oil-free)
- 5 cups shiitake mushrooms, sliced
- 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
Instructions
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.
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.
Assemble and Serve
- Spoon creamy polenta into individual bowls.
- Top with mushroom and vegetable mixture.
- Garnish with more fresh parsley and optional crushed red pepper flakes, and vegan cashew parmesan cheese for added flavor.
- Serve warm and enjoy!
Notes
- 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.
- Store leftovers in air-tight containers in the refrigerator for up to 3 days.
Nutrition
Calories: 425kcal | Carbohydrates: 76g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 299mg | Potassium: 1647mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2954IU | Vitamin C: 31mg | Calcium: 171mg | Iron: 4mg
