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!
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.