Vegan Polenta with Roasted Mushrooms
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.
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
