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Easy creamy polenta with mushrooms is the perfectly cozy and comforting, yet sophisticated, vegan dinner that delivers the warmth of Italian-style home-cooking.
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Why You’ll Love This Recipe
This smooth, creamy polenta becomes a robust and rustic meal with pan-fried, hearty, tender mushrooms in a simple tomato sauce (like a quick mushroom ragu). It’s cozy, hearty, and a simple yet restaurant-quality meal that can impress company but come together so easily. Best of all, if you use instant polenta, this meal comes together in under 30 minutes but still feels luxurious.
If you love this mushroom polenta, you might also enjoy my easy spinach polenta pie or creamy brown rice risotto.
The Ingredients
Recipe Variations and Add-Ins
- More spices: i.e., smoked paprika, cayenne pepper, onion powder, etc.
- Nutritional yeast: To add savory, ‘cheesy’, umami flavor to this vegan polenta recipe. Learn how to use nutritional yeast here.
- Onion: or shallots, thinly sliced and sauteed with the mushrooms.
- Spinach: Add a few fresh handfuls of this nutritious, leafy green to bulk up the topping.
- Protein: Add diced, marinated, and sautéed tofu OR chickpeas or white beans on top of the mushrooms and polenta.
- Vegan cheese: Make indulgent ‘cheesy’ polenta with the addition of dairy-free cheddar or some vegan parmesan cheese. Mix it in it towards the end.
- Vegan butter: Add when serving for rich, ‘buttery’ flavor in the creamy mushroom polenta.
- Coconut milk: (or dairy-free cream) Just a little – for extra creamy, rich, soft polenta.
- Fresh herbs: Like parsley, basil, thyme, rosemary, or oregano – to garnish.
How to Make Mushroom Polenta
Step 1: To prepare the mushroom, use a damp paper towel to wipe away dirt, trim the stems, then chop them into thin slices. Also, peel and mince the garlic. Then, cook the polenta according to its package instructions. When ready, stir in 2 tablespoons of olive oil, cover it with a lid, and set aside.
Step 2: Meanwhile, in a large, lidded skillet, add the remaining oil and heat over medium. Once hot, sauté the mushrooms for 5 minutes, then add the garlic and sauté for a further minute.
Step 3: In a small bowl, combine the soy sauce, lime juice, ½ cup water (or veg broth), and tomato paste. Mix it well, then add it to the pan. Bring to a boil, cover, and lower to a simmer for 10 minutes.
Step 4: Once ready, taste and season the mushrooms with salt and black pepper. If the polenta has dried or thickened, add plant-based milk to your desired consistency, then serve immediately, topped with the mushroom mixture. Enjoy!
Be careful not to let the juices completely dry. Add more water/broth as needed.
FAQs
I often use whatever I have to hand. Most of the time that means using cremini mushrooms, chestnuts, or portobello mushrooms. However, wild mushrooms, like oyster mushrooms, chanterelles, enoki, etc., will work, too.
Absolutely. Follow my sautéed mushrooms with garlic and thyme recipe for the best results.
Generally, it’s best to use a 4:1 ratio of liquid for creamy polenta unless the packaging specifically states otherwise.
Toni’s Recipe Tips
- Clean mushrooms with a damp paper towel: To prevent them from absorbing too much liquid and affecting texture.
- For more flavor: Cook the polenta with vegetable broth instead of water.
- Use instant polenta when possible: To cut cooking time down to a few minutes instead of 30-45 minutes. If unavailable, coarsely ground cornmeal will have a similar taste and texture.
- If you use regular polenta: Simmer over low, partially covered, whisking vigorously every 5 minutes until tender and creamy.
- To make it gluten-free: Use gluten-free soy sauce (or coconut aminos), and make sure your cornmeal or polenta is labeled certified gluten-free, if cross-contamination is a concern.
Serving Suggestions
- Salad: With a leafy green side salad, like this vegan Caesar salad.
- Greens: Sauteed greens – like spinach, kale, or sauteed Swiss chard
- More veggies: like steamed/oven charred broccoli, green beans, roasted asparagus, etc.
- Vegan buttered bread: I love using my no-knead bread, but my vegan focaccia bread recipe also works
Storage Instructions for Creamy Polenta with Mushrooms
Store: Polenta is best made fresh, as it solidifies when chilled. However, leftover polenta and mushroom ‘ragu’ can be stored in a separate airtight container in the fridge for up to 4 days. I also use these labels for storage.
Reheat: When reheating polenta, add more water, plant-based milk, or broth to your desired consistency. Reheat it either on the stove (over low heat) or in a microwave (in 30-second increments, stirring between).
You could also slice the solidified polenta and pan-fry it with a little oil until crispy. Reheat the mushroom topping separately and enjoy!
Other Vegan Dinner Recipes to Consider….
Vegan Dinners
Sautéed Lime Tofu
Vegan Dinners
Curried Chickpeas
Vegan Lunches
Quinoa Burritos With Black Beans
Vegan Dinners
Orange Ginger Tofu (Marinated to Perfection!)
If you tried this creamy polenta with mushrooms recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Creamy Polenta with Mushrooms
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Ingredients
- 1 cup of stone-ground polenta
- 4 tablespoons of olive oil divided
- Plant-based milk to taste (optional)
- 1 pound of sliced mushrooms
- 2 tablespoons of soy sauce
- ½ of a lime
- ½ to 1 cup of water
- 1 tablespoon of tomato paste
- 3 garlic cloves minced
- Freshly ground black pepper
Instructions
- Cook the polenta according to package instructions. When ready, add 2 tablespoons of olive oil, cover with the lid, and set aside.
- In a large pan with a lid, over medium heat, add the remaining oil. Add the mushrooms and saute for 5 minutes. Add the garlic and cook for 1 minute.
- In a small bowl, combine the soy sauce, juice of the lime, ½ cup of water, and tomato paste. Mix well and add it to the pan. Mix well, bring to a boil, cover, and lower the heat to a simmer. Cook for 10 minutes. Do not let juices dry, add water as needed.
- Once the mushrooms are ready, taste and season with black pepper.
- If the polenta has dried up and too thick for personal taste add the remaining plant-based milk until the desired consistency is achieved. Serve immediately topped with mushrooms and sauce.
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Notes
- For more flavor: Cook the polenta with vegetable broth instead of water.
- Use instant polenta when possible: To cut cooking time down to minutes instead of 30-45 minutes. If unavailable, coarsely ground cornmeal will have a similar taste and texture.
- If you use regular polenta: Simmer over low, partially covered, whisking vigorously every 5 minutes until tender and creamy.
- To avoid lumpy polenta: Sprinkle the polenta into the pan gradually while whisking constantly. Then whisk frequently (or constantly if using instant polenta) until thickened.
- To make it gluten-free: Use gluten-free soy sauce (or coconut aminos), and make sure your cornmeal or polenta is labeled certified gluten-free, if cross-contamination is a concern.
I just made this recipe and thoroughly enjoyed it for a weeknight meal. The mushrooms were so flavourful! Will make this again for sure!
That’s so awesome to hear! It’s such a yummy dish!
So yummy!