Vegan Polenta with Roasted Mushrooms

Why You’ll Love This Recipe

• Rich and creamy – The polenta is smooth and creamy, making it the perfect base for the umami-packed mushrooms.
• Flavorful – Roasting the mushrooms brings out their deep, earthy flavors that pair perfectly with the subtle cornmeal in the polenta.
• Vegan-friendly – Made without dairy or animal products, this recipe is suitable for anyone following a plant-based diet.
• Easy to make – With simple ingredients and a straightforward process, you can make this dish in less than an hour.
• Comforting and filling – It’s a warm, satisfying meal that can be enjoyed any time of year.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cornmeal (for polenta)
• Vegetable broth
• Olive oil
• Garlic
• Fresh thyme
• Fresh rosemary
• Salt and pepper
• Mushrooms (such as cremini, button, or portobello)
• Lemon juice (for mushrooms)
• Fresh parsley (for garnish)

Directions

1. Roast the Mushrooms – Preheat your oven to 400°F (200°C). Clean and slice the mushrooms. Toss them with olive oil, garlic, thyme, rosemary, salt, and pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 20-25 minutes, or until they are golden and tender, stirring halfway through.
2. Cook the Polenta – In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Lower the heat and simmer for 10-15 minutes, stirring frequently, until the polenta thickens and becomes creamy.
3. Finish the Polenta – Once the polenta is cooked, season with salt and pepper to taste. Add a splash of olive oil or a little non-dairy butter for extra creaminess.
4. Serve – Spoon the creamy polenta onto plates and top with the roasted mushrooms. Drizzle with a little lemon juice and garnish with fresh parsley.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Different mushrooms – Try using a variety of mushrooms for different textures and flavors, such as shiitake, oyster, or chanterelle.
• Add greens – Serve with sautéed spinach, kale, or arugula for an added boost of nutrition.
• Spicy kick – Add red pepper flakes or a drizzle of hot sauce to the mushrooms for a bit of heat.
• Nutritional yeast – For a cheesy flavor, sprinkle some nutritional yeast on top of the polenta before serving.
• Herb variations – Switch up the herbs based on your preference, like using sage or basil in place of thyme and rosemary.

Storage/Reheating

• Refrigeration – Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing – Freeze the polenta (without mushrooms) in an airtight container for up to 1 month. Mushrooms can be frozen, but they may lose their texture when reheated.
• Reheating – Reheat the polenta on the stove over low heat, adding a little vegetable broth to loosen it. The mushrooms can be reheated in the microwave or on the stovetop.

FAQs

Can I use instant polenta for this recipe?

Yes! Instant polenta will cook much faster, usually in 5-10 minutes, but the texture may be slightly different from traditional polenta.

Can I make this dish without mushrooms?

Yes, you can substitute the mushrooms with other vegetables like roasted squash, zucchini, or even caramelized onions.

How do I prevent the polenta from becoming too thick?

If your polenta becomes too thick, simply add more vegetable broth or water until you reach your desired consistency.

Can I use dried herbs instead of fresh?

Yes, dried herbs can be used, but reduce the quantity since dried herbs are more concentrated than fresh. About one-third of the amount for fresh herbs should suffice.

Is this recipe gluten-free?

Yes, polenta is naturally gluten-free, and this recipe does not contain any gluten-containing ingredients.

Can I add some protein to this dish?

You can add cooked lentils, chickpeas, or tofu for a boost of plant-based protein.

How do I make this dish creamier?

Add a splash of coconut milk or a tablespoon of vegan butter to the polenta while it’s cooking for extra creaminess.

Can I make this dish in advance?

Yes, both the polenta and mushrooms can be prepared ahead of time. Reheat the components together or separately when ready to serve.

How do I store leftover mushrooms?

Store the roasted mushrooms in an airtight container in the fridge for up to 3 days. They may lose some of their texture after being stored.

Can I make this dish spicy?

Yes! Add chili flakes, cayenne pepper, or a drizzle of hot sauce to the mushrooms for a spicy twist.

Conclusion

Vegan Polenta with Roasted Mushrooms is a flavorful, satisfying meal that brings comfort without compromising on taste. With its creamy polenta base and savory roasted mushrooms, it’s a perfect plant-based option for any meal. Whether enjoyed as a main course or served as a side, this dish is sure to impress with its depth of flavor and simplicity

Vegan Polenta with Roasted Mushrooms

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Vegan Polenta with Roasted Mushrooms is a creamy, hearty dish that pairs velvety polenta with earthy, roasted mushrooms. Simple and flavorful, this vegan recipe is perfect for a satisfying meal. The combination of fresh herbs and savory mushrooms elevates the dish, making it a must-try for anyone following a plant-based diet.

• Author: Laura
• Prep Time: 10min
• Cook Time: 30min
• Total Time: 45min
• Yield: 4servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

• 1 cup cornmeal (for polenta)
• 4 cups vegetable broth
• 2 tbsp olive oil (divided)
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper, to taste
• 16 oz mushrooms (such as cremini, button, or portobello), cleaned and sliced
• 1 tbsp lemon juice (for mushrooms)
• Fresh parsley (for garnish)

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Instructions

1. Roast the Mushrooms – Preheat oven to 400°F (200°C). Toss mushrooms with 1 tbsp olive oil, garlic, thyme, rosemary, salt, and pepper. Spread mushrooms in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.
2. Cook the Polenta – In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Lower the heat and simmer for 10-15 minutes, stirring frequently, until the polenta thickens and becomes creamy.
3. Finish the Polenta – Season the polenta with salt and pepper. Stir in the remaining 1 tbsp olive oil or non-dairy butter for extra creaminess.
4. Serve – Spoon the creamy polenta onto plates, top with roasted mushrooms, drizzle with lemon juice, and garnish with fresh parsley.

Notes

• Mushroom variations – Try using shiitake, oyster, or chanterelle mushrooms for a different texture and flavor.
• Add greens – Serve with sautéed spinach, kale, or arugula for added nutrition.
• Spicy kick – Add red pepper flakes or hot sauce to the mushrooms.
• Nutritional yeast – For a cheesy flavor, sprinkle nutritional yeast over the polenta.
• Herb variations – Experiment with different herbs, such as basil or sage, in place of thyme and rosemary.