Creamy Polenta with Mushrooms

5 from 8 votes

Easy creamy polenta with mushrooms is the perfectly cozy and comforting, yet sophisticated vegan dinner that delivers the warmth of Italian home-cooking.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Italian

Diet: Vegan

Servings: - 6

Calories: 311kcal

Author: Gina & Jeremy

Equipment

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.

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.

Nutrition