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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 Malcheva
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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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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