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    Home » Recipes » Entree

    Creamy Vegan Mushroom Polenta Recipe

    Published: Feb 22, 2023 by Marinela

    Jump to Recipe

    Creamy Vegan Mushroom Polenta Recipe is the ultimate comfort food that is both satisfying and incredibly delicious. You can enjoy it as a savory breakfast, simple appetizer, filling side dish, healthy lunch, or hearty dinner. This humble polenta dish is completely plant-based, naturally dairy-free, gluten-free, and budget-friendly. Perfect warming meal prep idea for cold winter/autumn days!

    Creamy vegan mushroom polenta dish garnished with fresh rosemary and dairy-free parmesan cheese for savory breakfast, appetizer, side dish, lunch or dinner

    There is something special in making cozy foods you grew up on and really loved as a kid. They remind you of stress-free times while beautifully soothing your soul and nourishing your body.

    When I was a child, I used to eat it with a slice of cheese and a big scoop of sour cream. Now I greatly enjoy it with my Homemade Vegan Parmesan Cheese and my Cashew Sour Cream. Yum-yum.

    Creamy mushroom polenta in a bowl garnished with fresh rosemary with forks and a glass of water

    Just like my Red Lentil Soup or my Low-Calorie Potato Soup, this home-cooked warm polenta mushroom bowl abounds in flavor, color, and a loving velvety texture!

    I'm sure this fast polenta meal will become one of those go-to recipes you turn to when you need something nourishing and tasty that the whole family loves.

    Jump to:
    • What Is Polenta Made Of
    • Is Polenta Good For Vegans
    • Mushroom Polenta Ingredients
    • How To Make Creamy Mushroom Polenta From Scratch
    • Substitutions
    • Variations
    • Storage
    • Top Tips For Mushroom Polenta
    • FAQ
    • More Comfort Food Recipes
    • Pairing
    • 📖 Recipe
    • 💬 Comments

    What Is Polenta Made Of

    Traditionally, as an ingredient, polenta is made from yellow corn that is coarsely ground into cornmeal. As a matter of fact, cooked polenta is an Italian-inspired inexpensive dish made by cooking ground cornmeal in salted boiling water (or water + milk). When grains absorb the liquid, they soften for a smooth and creamy consistency, just like porridge.

    It's endlessly versatile and makes a wonderful gluten-free substitute for any dish that calls for pasta, rice, or mashed potatoes. You can serve it warm or chilled with sweet and savory additions, as well.

    Is Polenta Good For Vegans

    Absolutely! Polenta is a vegan and vegetarian-friendly food option you can safely add to your clean plant-based menu. Also, it's a good choice for people with gluten intolerances. What's best, it's widely available, cheap, and highly nutritious.

    Mushroom Polenta Ingredients

    You'll need wholesome inexpensive pantry staples to make this easy polenta recipe:

    Plant-based ingredients for preparing homemade savory mushroom polenta recipe: polenta, white mushrooms, dairy-free milk, olive oil, onion, garlic, nutritional yeast, white wine, salt and spices
    • Polenta (coarsely ground yellow cornmeal)
    • Mushrooms (I used champignon mushrooms aka white button, you can use your favorite variety)
    • Cashew Milk (or any plant-based milk, I do not recommend coconut milk due to its strong taste)
    • Extra Virgin Olive Oil
    • Nutritional Yeast (optional but highly recommended to give a cheesy umami kick)
    • Onion (yellow, white, and red onion work for this recipe)
    • Garlic cloves
    • White Wine (if you want to make it alcohol-free simply substitute the wine with water or vegetable broth)
    • Fresh Rosemary
    • Bay Leaf
    • Salt, ground cumin, ground turmeric, freshly ground black pepper

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Creamy Mushroom Polenta From Scratch

    Creamy polenta in a saucepan with wooden spoon

    Cook vegan polenta. In a medium-sized saucepan bring water and non-dairy milk to a boil. Once boiling, add ½ teaspoon salt, stir to dissolve, and turn the heat to low. Start pouring and whisking in polenta, slowly and constantly, over the course of about 1 minute to avoid any lumps. After mixing in all the polenta, continue whisking until it starts to thicken for 2-3 minutes.

    Creamy polenta in a wooden spoon

    Stir in olive oil and nutritional yeast. Then, cover it with a lid and let it gently bubble for 25-30 minutes ( or according to package instructions) stirring occasionally. When your polenta has absorbed the liquid and is fully cooked, turn off the heat and stir in extra virgin olive oil and nutritional yeast (optional). Taste and add more salt/olive oil as per taste.

    Frying chopped onion and garlic in a pan

    Cook onion and garlic. Meanwhile, in a large frying pan or skillet heat olive oil over medium-high heat. Add diced onion and sauté for 4-5 minutes until soft and fragrant. Add minced garlic and sauté for an additional 1 minute (be careful, garlic burns quickly).

    White mushrooms frying in a pan with bay leaf and spices

    Fry the mushrooms. Next, add sliced mushrooms along with the salt, fresh rosemary, ground cumin, turmeric powder, ground black pepper, and bay leaf. Cook, stirring occasionally, for about 5 minutes until mushrooms soften. Stir in white wine and cook for additional 5-10 minutes or until the liquid evaporates and the mushrooms are golden brown. Taste and add more salt if needed.

    Creamy polenta with mushrooms in a bowl

    Serve and enjoy. Finally, assemble warm polenta in bowls and top with sautéed mushrooms. Serve with a big scoop of Vegan Sour Cream, sprinkle generously with Vegan Parmesan, and enjoy!

    If you have leftovers, store sautéed mushrooms in an airtight container in the fridge for up to 24 hours, separate from the polenta. As for the polenta, let it cool completely before storing it in the refrigerator. Cover the polenta bowls with plastic wrap or keep it in an airtight container for up to 3 days. It will harden as it cools, so you can reheat it on low with water or dairy-free milk until it gets creamy again.

    Substitutions

    I love this recipe for mushroom polenta as it is written but here are a few ideas that work out great as substitutes for some of the ingredients.

    • Regular polenta - instead of regular coarsely ground polenta you can use instant (quick) polenta. If using this type of polenta make sure to cook it according to package instructions since it usually comes pre-cooked and its cooking time will be significantly reduced compared to traditional yellow cornmeal.
    • White button (champignon) mushrooms - instead of white mushrooms, you can use cremini mushrooms, portobello, shiitake, or oyster mushrooms. You can make a mix of your favorite types of mushrooms, as well.
    • Water/Plant-based milk - swap water or/and plant-based milk with vegan-friendly vegetable broth using the same ratio. Keep in mind that you may need to reduce or omit the salt if using vegetable broth.
    • Olive oil - vegan butter or vegan cheese is a great alternative to add richness to your polenta.
    • White wine- if you don't use alcohol, substitute white wine with vegetable broth or water.

    Variations

    • Spicy - sprinkle your polenta mushroom with red pepper flakes to add a little heat to your dish.
    • Cheesy - stir in nutritional yeast flakes when fully cooked, drizzle it with Vegan Cheese Sauce, or sprinkle it with Vegan Parmesan Cheese.
    • Add extra protein - serve with smoked tofu or top with Crispy Roasted Chickpeas to make it more nutritious and yummy.
    Creamy dairy-free polenta with mushrooms topped with fresh rosemat and vegan parmesan cheese for breakfast, lunch, or dinner

    Storage

    How to store polenta mushroom leftovers? Simply store sautéed mushrooms in an airtight container in the fridge for up to 24 hours, separate from the polenta. As for the polenta, let it cool completely before storing it in the refrigerator. Cover the polenta bowls with plastic wrap or keep it in an airtight container for up to 3 days. It will thicken as it cools, so you can reheat it on low with water or non-dairy milk until it gets silky creamy again.

    Top Tips For Mushroom Polenta

    • 4:1 ratio. Whatever liquid you decide to use, 4 cups liquid to 1 cup polenta is the best ratio to cook polenta on the stovetop.
    • Cook it completely. Some polenta brands take longer to cook depending on the grinding method. If your polenta grains aren't tender still, using this method, you may want to cook it a little longer. I recommend you check and cook it according to your package instructions. If you use quick (instant) polenta it may require only a few minutes to be prepared.
    • Pour out polenta very slowly to prevent clumping. It's very important to pour out polenta very slowly into the boiling liquid and whisk vigorously to break up any clumps.
    • Serve hot. For the best flavor and porridge-like texture, always serve while hot. Polenta thickens as it cools. Once cold you can slice it and serve it that way or use it for frying and baking, too.

    FAQ

    How do you know when polenta is cooked

    How can you tell when the polenta is done? Polenta is fully cooked when its texture is smooth and creamy while the ground corn grains have fully absorbed the water and are soft and tender.

    Can I eat polenta on a plant-based diet

    Of course, polenta can be a healthy addition to your plant-based diet plan.

    Is polenta gluten-free and vegan

    Yes, polenta is naturally gluten-free and vegan. However, it is possible for cross-contamination to occur during manufacturing processing. So, if you are sensitive to gluten it's important to look for certified GF polenta to ensure that it is completely free from gluten.

    What is the ratio of water to polenta

    The classic ratio is 4 cups liquid (water + plant milk) to 1 cup polenta.

    Is polenta good for fat loss

    Polenta is low in calories and low in fat thus making it a great choice if you want to maintain or lose weight. Besides that, it is an excellent source of complex carbohydrates, protein, and dietary fiber. Coupled with nutrient-rich additions to make it an entirely balanced meal it can be a healthy food option to support your weight-loss goals.

    Is polenta a healthy breakfast

    Yes, you can serve polenta with sweet or savory additions as a replacement for overnight oats or vegan scrambled eggs. It is a must-try comforting dish, especially for cold & rainy winter days.

    What foods go well with polenta

    Even though you can enjoy polenta on its own, you can experiment with your favorite sweet or salty toppings as well. As I mentioned above, I love eating sautéd mushrooms with two of my favorite pantry staples I make at home: Vegan Sour Cream and Cashew Parmesan Cheese. Besides that, you can pair it with sliced avocado, Roasted Broccoli, Baked Baby Potatoes, Fat Burning Cucumber Salad, or Vegan Tuna, or top it with Parsley Avocado Sauce or Vegan Queso Dip.

    More Comfort Food Recipes

    • Purple Detox Soup
    • Immunity-Boosting Carrot Parsnip Soup
    • 1 Pot Potato Soup
    • Chunky Green Peas Stew

    Pairing

    These are my favorite dishes to serve with this mushroom polenta recipe:

    • Best vegan sour cream in a rustic bowl decorated with persley leaf on wooden cutting board with raw cashews, spoon, and homemade bagels
      Best Vegan Sour Cream Recipe
    • Vegan parmesan cheese homemade recipe
      Vegan Parmesan Cheese Recipe (Best Dairy-Free Substitute)
    • Roasted broccoli recipe in oven for easy and quick vegan side dish
      Oven Roasted Broccoli Recipe (Easy Vegan Side Dish)
    • Cucumber vinegar salad recipe with red onion and sesame seeds. Easy vegan side dish.
      Cucumber Vinegar Salad Recipe (Weight-Loss Side Dish)

    📖 Recipe

    Creamy mushroom polenta dish garnished with fresh rosemary and vegan parmesan cheese for savory breakfast, appetizer, side dish, lunch or dinner

    Creamy Vegan Mushroom Polenta Recipe

    Marinela
    Creamy Vegan Mushroom Polenta Recipe is the ultimate comfort food that is both satisfying and incredibly delicious. You can enjoy it as a savory breakfast, simple appetizer, filling side dish, healthy lunch, or hearty dinner. This humble polenta dish is completely plant-based, naturally dairy-free, gluten-free, and budget-friendly. Perfect warming meal prep idea for cold winter/autumn days!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Appetizer, Breakfast, Brunch, dinner, Lunch, Side Dish
    Cuisine dairy-free, Gluten-free, Italian, Plant-based, Vegan, Vegetarian
    Servings 4 servings
    Calories 320 kcal

    Equipment

    • 1 Medium-sized saucepan
    • 1 Large frying pan or skillet
    • 1 Wooden spoon or whisk

    Ingredients
      

    For Vegan Polenta

    • 1 cup polenta (yellow coarsely ground cornmeal)
    • 1 cup cashew milk or any plant-based milk, do not recommend coconut milk since it will affect the flavor
    • 3 cups water
    • ½ teaspoon salt
    • 1 tablespoon extra virgin olive oil optional
    • 2 tablespoon nutritional yeast optional

    For Sautéed Mushrooms

    • 2 tablespoon olive oil extra virgin, for frying
    • 1 yellow onion diced
    • 2 garlic cloves minced or finely chopped
    • 3 cups white button (shampignon) mushrooms sliced, measured after slicing, ~320 grams (11 oz)
    • ¼ cup white wine
    • 1 teaspoon fresh rosemary finely chopped
    • ½-¾ teaspoon salt
    • ½ teaspoon ground cumin
    • ¼ teaspoon turmeric powder
    • ¼ teaspoon ground black pepper
    • 1 bay leaf

    Instructions
     

    • In a medium-sized saucepan bring water and non-dairy milk to a boil. Once boiling, add ½ teaspoon salt, stir to dissolve, and turn the heat to low. Start pouring and whisking in polenta, slowly and constantly, over the course of about 1 minute to avoid any lumps. After mixing in all the polenta, continue whisking until it starts to thicken for 2-3 minutes.
    • Then, cover it with a lid and let it gently bubble for 25-30 minutes (or according to package instructions) stirring occasionally. When your polenta has absorbed the liquid and is fully cooked, turn off the heat and stir in extra virgin olive oil and nutritional yeast (optional). Taste and add more salt/olive oil as per taste.
    • Meanwhile, in a large frying pan or skillet heat olive oil over medium-high heat. Add diced onion and sauté for 4-5 minutes until soft and fragrant. Add minced garlic and sauté for an additional 1 minute (be careful, garlic burns quickly).
    • Next, add sliced mushrooms along with the salt, fresh rosemary, ground cumin, turmeric powder, ground black pepper, and bay leaf. Cook, stirring occasionally, for about 5 minutes until mushrooms soften. Stir in white wine and cook for additional 5-10 minutes or until the liquid evaporates and the mushrooms are golden brown. Taste and add more salt if needed.
    • Finally, assemble warm polenta in bowls and top with sautéed mushrooms. Serve with a big scoop of Vegan Sour Cream, sprinkle generously with Vegan Parmesan, and enjoy!
      If you have leftovers, store sautéed mushrooms in an airtight container in the fridge for up to 24 hours, separate from the polenta. As for the polenta, let it cool completely before storing it in the refrigerator. Cover the polenta bowls with plastic wrap or keep it in an airtight container for up to 3 days. It will harden as it cools, so you can reheat it on low with water or dairy-free milk until it gets creamy again.

    Notes

    • 4:1 ratio. Whatever liquid you decide to use, 4 cups liquid to 1 cup polenta is the best ratio to cook polenta on the stovetop.
    • Cook it completely. Some polenta brands take longer to cook depending on the grinding method. If your polenta grains aren't tender still, using this method, you may want to cook it a little longer. I recommend you check and cook it according to your package instructions. If you use quick (instant) polenta it may require only minutes to be prepared.
    • Prevent clumping. It's very important to pour out polenta very slowly into the boiling liquid and whisk vigorously to break up any clumps.
    • Serve hot. For the best flavor and porridge-like texture, always serve while hot. Polenta thickens as it cools. Once cold you can slice it and serve it that way or use it for frying and baking, too.

    Nutrition

    Calories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 626mgPotassium: 450mgFiber: 3gSugar: 8gVitamin A: 215IUVitamin C: 4mgCalcium: 108mgIron: 2mg
    Keyword budget-friendly, comfort food, creamy vegan polenta, mushroom, mushroom polenta, polenta, polenta mushroom recipe, savory
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    Filed Under: Breakfast, Dinner, Entree, Side dish Tagged With: breakfast, budget-friendly, comfort food, creamy, dinner, lunch, mushroom, mushroom polenta, polenta, savory, side dish

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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