Creamy Polenta with Mushrooms
Creamy instant polenta topped with garlicky mushrooms in a simple tomato sauce. An easy, Italian-inspired vegan dinner!
Servings: 4
Calories: 310kcal
Ingredients
- 1 cup instant polenta (about 170 g)
- 4 cups water (960 ml)
- 4 Tablespoons olive oil divided
- 1 pound sliced mushrooms (454 g)
- 3 garlic cloves minced
- 2 tablespoons low-sodium soy sauce (30 ml)
- ½ lime juiced
- ½ to 1 cup water (120 to 240 ml)
- 1 Tablespoon tomato paste (16 g)
- Freshly ground black pepper
- Plant-based milk as needed (optional)
Instructions
- Cook the polenta in the water or broth according to the package directions. Stir in 2 Tablespoons of the olive oil, cover, and set aside.
- Heat the remaining 2 Tablespoons of olive oil in a lidded pan over medium heat. Sauté the mushrooms for 5 minutes, then add the garlic and cook for 1 minute.
- In a small bowl, stir together the soy sauce, lime juice, water, and tomato paste. Pour it into the pan, bring to a boil, then cover and simmer for 10 minutes. Add more water as needed so the pan doesn't dry out.
- Season the mushrooms with black pepper. If the polenta has thickened, stir in plant-based milk until creamy.
- Spoon the polenta onto plates, top with the mushrooms, and serve right away.
Notes
- Cook the polenta in vegetable broth for extra flavor.
- No instant polenta? Regular polenta or coarse cornmeal works too. Simmer it over low heat, partly covered, whisking often, and plan on extra time.
- Add the polenta to the liquid gradually while whisking to avoid lumps.
- For gluten-free, use gluten-free soy sauce or coconut aminos and certified gluten-free polenta.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 341mg | Potassium: 501mg | Fiber: 2g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
