Creamy Mushroom Polenta

Even just a peak of this sunny yellow Creamy Mushroom Polenta in a bowl is enough to brighten those cold and frosty winter days! It is a thick and hearty vegan side dish made of a perfectly seasoned, porridge-like Polenta mixture.


– 1 C polenta – 4-5 C vegetable broth – 1 tbsp oil  – 1 tsp garlic powder – ½ tsp salt – 8 oz mushrooms – 1 tbsp miso paste – 2 tbsp soy sauce – 1 tbsp agave or maple syrup

Put the polenta, vegetable broth, oil, garlic powder, and salt in a pot and bring to a simmer. Cook until the polenta is tender about 25 minutes.

Slice and saute the mushrooms in a little oil until they soften, about 1 to 2 minutes.

In a small bowl, mix the miso paste, soy sauce, and agave or maple syrup together and add to the pot along with the mushrooms.

Serve on top of the cooked polenta.