Vegan Polenta Recipe with Mushrooms
User Reviews
4.3
33 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
316 kcal
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Course
Main Course
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Cuisine
American
Vegan Polenta Recipe with Mushrooms
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This Vegan Polenta Recipe is ready in just 30 minutes! It's easy to make and packed with umami flavor from the miso and fried mushrooms.
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Ingredients
For the creamy vegan polenta
- 1 c yellow cornmeal
- 2 c water or vegetable broth
- 2 c plant-based milk
- 2 teaspoon White miso paste
- 1 tablespoon nutritional yeast
- 1 tablespoon vegan butter I like MIyoko's brand
For the sautéed mushrooms
- 2 tablespoon extra-virgin olive oil or avocado oil
- 1 medium onion finely minced
- 16 oz portobello mushrooms thinly sliced
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon parsley
Instructions
Prepare vegan polenta
- In a medium saucepan combine water and plant-based milk and bring it to a boil over medium heat. When the liquid starts to boil, whisk in polenta making sure there are no lumps. Reduce the heat to low and simmer polenta for 15 minutes until all liquid evaporates and polenta is cooked through.
Cook the onion
- Meanwhile, heat the olive oil in a large skillet over a medium heat. Add the onion and sauté stirring occasionally until the onion is soft, about 7-10 minutes.
Cook the mushrooms
- Add mushrooms and sauté stirring occasionally until all liquid evaporates and mushrooms are slightly brown on the sides. Season the mushrooms with some salt and pepper and remove from the heat.
Finish the polenta
- When polenta is fully cooked, stir in white Miso paste, nutritional yeast and vegan butter. Mix with a hand whisk or spoon until combined.
Serve
- Divide the creamy polenta among the serving bowls, top with the sautéed mushrooms and sprinkle with some fresh parsley leaves.
Notes
- Cornmeal. I used yellow cornmeal. It is stone-ground meaning that its grains have an irregular texture, some of them might be smaller and some - bigger. If you buy a product that specifically says Polenta, it is usually made with a consistent grind. Unlike cornmeal, the polenta grains are smaller and uniform. If you like your polenta porridge to have a smoother texture but you only have cornmeal, you can grind it for a few seconds using a coffee grinder;
- Plant-based milk. I prefer using milk with a neutral flavor like Almond, Soy, or Oat Milk. Coconut milk, even the one from the carton still has some coconut flavor and in my opinion, it doesn't pair well with polenta. Whichever plant-based milk you choose, make sure it doesn't have any additions like oils or sugar. See my Vegan Grocery List post for brands recommendations;
- Mushrooms. This vegan polenta recipe will taste great with any mushrooms. I used Portobello mushrooms because they are the easiest to find. Chanterelles, Shiitakes, or other wild mushrooms would be the next choice;
- Miso Paste. There are many Miso paste varieties out there, but in this recipe I specifically use white Miso paste. It's my literally go-to ingredient for every recipe. It has a bold umami flavor and works perfectly in vegan recipes. I usually buy Organic Miso by Hikari Miso on Amazon. However, Kroger sells it too.
- Cooking time. Polenta cooking time may vary depending on if it's a course or stone ground. That's why I recommend keeping an eye on it at the 10-minute mark. Polenta is done when its texture is creamy and the individual grains are tender.
- Make sure to whisk often. As the polenta thickens, it can stick to the bottom of the pot very easily.
- Storing. Cooked polenta should be refrigerated within 2 hours of cooking. Store it in the pot covered with a lid or other airtight container for no longer than 4 days.
- Freezing. Add cooked polenta to a freezer-friendly bag and freeze for up to 3 months.
- Reheating. Add frozen polenta to a small pot or pan along with a few tablespoons of vegetable broth or plant-based milk. Cover the pot with a lid and simmer stirring occasionally until the polenta is heated through and creamy.
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
43.6g
(15%)
Protein
8.8g
(18%)
Fat
12.3g
(19%)
Saturated Fat
2.4g
(12%)
Cholesterol
4mg
(1%)
Sodium
449mg
(19%)
Potassium
560mg
(16%)
Fiber
4.6g
(18%)
Sugar
10.9g
(22%)
Calcium
194mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 43.6g | 15% |
| Protein | 8.8g | 18% |
| Fat | 12.3g | 19% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 4mg | 1% |
| Sodium | 449mg | 19% |
| Potassium | 560mg | 12% |
| Fiber | 4.6g | 18% |
| Sugar | 10.9g | 22% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
33 reviews
Good
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