Vegan Polenta With Roasted Mushrooms
A comforting plant-based dish featuring creamy, golden polenta topped with earthy, caramelized mushrooms. This wholesome, elegant recipe is naturally vegan, gluten-free, and packed with flavor, making it perfect as a main course or side dish.
Ingredients
- Core Ingredients:
- 1 cup polenta coarse cornmeal
- 4 cups vegetable broth or water
- 12 oz about 340 g mushrooms (cremini, portobello, shiitake, or a mix)
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp nutritional yeast optional, for cheesy flavor
- Fresh herbs thyme, rosemary, or parsley, chopped
- Salt and pepper to taste
- Optional Add-Ins:
- Cherry tomatoes or roasted bell peppers
- Vegan butter or coconut cream for extra creaminess in polenta
- Toasted nuts or seeds for crunch
- Balsamic glaze for finishing
Instructions
- Prepare the Mushrooms:
- Preheat oven to 400°F (200°C).
- Clean and slice mushrooms evenly.
- Toss mushrooms with olive oil, minced garlic, salt, pepper, and herbs.
- Spread in a single layer on a baking sheet.
- Roast for 20–25 minutes until golden, stirring halfway through.
- Optional: Add fresh herbs during the last 5 minutes for maximum flavor.
- Cook the Polenta:
- Bring vegetable broth (or water) to a boil in a medium saucepan.
- Slowly whisk in polenta to prevent lumps.
- Reduce heat to low, simmer for 20–25 minutes, stirring frequently until creamy.
- Optional: Stir in nutritional yeast or vegan butter for extra richness.
- Combine and Serve:
- Spoon creamy polenta onto plates.
- Top with roasted mushrooms and optional add-ins.
- Garnish with fresh herbs, a drizzle of olive oil, or balsamic glaze.
- Serve immediately for best texture and flavor.
Notes
- Use medium-coarse polenta for a smooth, creamy texture.
- Stir polenta frequently to avoid lumps or sticking.
- Roast mushrooms evenly for consistent caramelization.
- Season mushrooms generously; they absorb flavors well.
- Serve immediately, as polenta thickens as it cools.