From the authors, Gina and Jeremy: We’ve always been suckers for good Italian home cooking and this Tomato Mushroom Polenta was always the triple complete rainbow. Often we would find ourselves purchasing store-bought versions because making the perfect polenta seemed unattainable, and it was usually hard, slimy, and never had that homemade taste. We learned this easy recipe from Jeremy’s Mom, who although not Italian, fancies herself a connoisseur of the cuisine. Once we realised how simple, although a bit time-intensive, it was to make our own, we never went back to the perils of pre-bought polenta. It turns out it is also cheaper, as you could make 6 or more batches of polenta out of a $3 bag of cornmeal and only 1 or 2 out of the pre-made tube.
The sauce for the polenta is a favorite standby of ours; we often use it on pasta, ravioli, and now polenta. You can use the one we provided or your favorite red-based sauce. It also tastes delicious with an oil-based mushroom sauce. This works as a side dish for a nice bean patty, cooked tofu, or, if you add garbanzo beans or fried tempeh to the sauce, as an entree.
From Plant-Based on a Budget:
If you are a big fan of Italian food but are looking to switch things up from your normal pasta dishes, then this succulent baked Tomato Mushroom Polenta will hit the right spot. Even though polenta on its one is not necessarily super appealing, combined with the salty mushrooms, the herbs, and the sweet tomato sauce is a dream.
If you’re feeling a little indulgent, you can grate some vegan cheese on top a few minutes before the Tomato Mushroom Polenta is done baking. It will taste like a creamy pizza dish!
Photos by Alfonso Revilla
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