Vegan Polenta With Roasted Mushrooms

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Some dishes are so comforting; they're like a hug from your kitchen. This creamy Vegan Polenta with Roasted Mushrooms is one of them. Delicious, smooth, and satisfying, it's the perfect meal for a chilly night.

overhead view of 2 bowls of creamy polenta with mushrooms and thyme

This creamy vegan polenta with roasted oyster mushrooms is incredible! Try this gluten-free polenta for an easy weeknight dinner that's ready in thirty minutes. If you want to add a sauce, try this Vegan Walnut Pesto or Carrot Top Chimichurri. This simple vegan polenta is a delicious dish for date night, too, like this Vegan Gnocchi with Sausage and Buttered Sage.

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What Is Polenta?
What Type of Polenta?
Ingredients
Substitutions and Variations
How to Make Creamy Vegan Polenta With Roasted Mushrooms
How Much Liquid To Add?
Expert Tips
How to Serve Vegan Mushroom Polenta
Recipe FAQs
Related Vegan Mushroom Recipes
Recipe
Comments

I love to make this polenta as the weather starts to get cooler and when wild mushrooms are available. It's a great way to use mushrooms this time of year. Oyster mushrooms are my favorite for this recipe, although you can try other kinds.

Another creamy and comforting dish you will enjoy is Vegan Creamy Mushroom Pasta or Creamy Roasted Garlic Pasta. If you'd like something a little lighter when the weather gets warmer, try this Asparagus Mushroom Pasta. These meals are perfect for a busy weeknight.

What Is Polenta?

Polenta is known as grits or coarse cornmeal. The cornmeal is usually yellow for polenta, but it can be white or blue, depending on the variety of corn.

Polenta is a staple dish of northern Italian cuisine. It is made with coarsely ground or medium-ground yellow corn, which gives it texture. Although some people call polenta grits, the difference is that corn grits are found in American Southern cuisine and are made with finely ground white corn.

What Type of Polenta?

The cornmeal used for polenta can range from fine to coarse ground. I prefer medium-coarse ground polenta. You can find this type of corn meal in the baking section of the grocery store or in the natural foods section. The version I buy has been partially de-germinated for a lighter texture and shortened cooking time and has been ground to a medium grind consistency.

Sometimes, I can only find coarse cornmeal (stone ground). This is a whole grain and contains corn germ and bran, a source of fiber. For a finer grind, pulverize the cornmeal in a food processor for a few seconds before cooking it to give it a finer texture, similar to that of a medium-coarse grind.

You can use coarse cornmeal, but the cooking time will be longer, about 20 minutes. The result will be slightly heavier and not as creamy, but it will have a great flavor!

Absolutely mind blown by how good this dish is! This was my first time making creamy polenta and it definitely will not be the last period so flavorful, texturally perfect, and nutritious! Thank you for this awesome recipe!

- Molly

Ingredients

Here's what you'll need to make this creamy vegan polenta with mushrooms:

Oyster mushrooms - brush lightly to clean mushrooms, and remove from base, slice into bite-size pieces.
Extra virgin olive oil or rosemary-infused olive oil.
Sea salt - I recommend Himalayan pink salt or kosher salt.
Organic polenta - medium to medium-coarse grind; a coarser grind also works. I love to use Bob's Red Mill organic polenta.
Dried thyme - this is optional, or try 1 teaspoon fresh thyme
Water and vegetable base to make vegetable broth.
Plant-based milk, plain and unsweetened - My favorite is cashew milk for this recipe; soy milk works also. You can use water if you prefer.
Vegan butter - for added richness, you can use extra virgin olive oil instead. I like to use both in this recipe.
Nutritional yeast for umami flavor.
Red wine vinegar - to stir into the roasted mushrooms.
Fresh thyme - stir it in at the end and save some thyme sprigs for garnish.
Vegan Parmesan as a topping (optional)

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions and Variations

Oyster mushrooms - you can try roasting other wild mushrooms such as chanterelle or shiitake mushrooms, or baby bella mushrooms.
You can combine them or choose one type of mushroom. Pan-sautéed or pan-fried lion's mane mushrooms or maitake mushrooms (hen-of-the-woods) would also be tasty.
Red wine vinegar: You can try white wine vinegar or balsamic vinegar instead of red wine vinegar.
Vegetable broth - use water or vegan chicken broth instead. Taste for seasoning before serving; you may need to add another sprinkle or two of salt.
Spicy - add red pepper flakes, from ¼ teaspoon to ½ teaspoon.
Pesto - top with vegan walnut pesto or this vegan basil pesto for added flavor.

How to Make Creamy Vegan Polenta With Roasted Mushrooms

It's easy to make this dish, even if it is your first time! Prepare the oyster mushrooms by brushing them lightly to clean them. Remove the base, and slice the mushrooms into bite-size pieces.

overhead view of raw oyster mushrooms on baking sheet

Step 1: Preheat the oven to 425°F and grease a baking sheet. Toss the mushrooms with olive oil and salt. Place the mushrooms on the baking sheet and roast for 20 minutes. Halfway through the cooking time, flip and rotate them so they cook evenly, preferably with a metal spatula.

overhead view of polenta ingredients in saucepan

Step 2: Start the polenta: Mix the organic polenta, dried thyme if using (not fresh), water, vegetable broth, plant-based milk, salt, pepper, plant-based butter, olive oil, and nutritional yeast in a saucepan. Let it come to a boil.

Overhead view of roasted oyster mushrooms on baking sheet

Step 3: Remove the mushrooms from the oven before they get crispy; drizzle red wine vinegar and toss them in the pan. It's nice to have a few crispy bits, but you don't want the mushrooms to dry out.

overhead view of cooking polenta in white saucepan with wooden spoon on marble background

Step 4: Stir the polenta mixture with a wooden spoon. Simmer and stir occasionally, ensuring the polenta is not sticking to the bottom of the saucepan. Cover the pot if the polenta starts sputtering.

Step 5: The polenta is ready when it starts to pull away from the sides of the pan, in approximately 10 to 30 minutes, depending on the polenta you have. It will have a porridge-like consistency. For the polenta I use, it usually takes 10 to 15 minutes for it to be ready. If using fresh thyme, stir it in immediately before serving.

How Much Liquid To Add?

The cooking time will vary depending on how fine or coarse the polenta is ground.
The amount of water will vary depending on how creamy or firm you want your polenta. For 1 cup of polenta, use 4 cups of liquid for creamy polenta.
For a firmer polenta, use 3 cups of liquid for 1 cup of polenta.

CAUTION: Use a saucepan with high sides since the polenta can easily splatter once it gets hot. Watch out for flying polenta!

Expert Tips

Put the lid on the saucepan if the polenta starts to splatter, and reduce the heat slightly. While the polenta is cooking, small lumps can form. Keep stirring, and that takes care of it.
When roasting the mushrooms, have some space between each mushroom. Do not crowd them. Give them some space; otherwise, they will steam, not roast.

angle view of creamy polenta with roasted oyster mushrooms

How to Serve Vegan Mushroom Polenta

This vegan mushroom polenta is perfect as a main dish or a side dish. It's also the perfect side dish for holiday dinners!

Serve with a simple green salad, a side of vegetables, and wine to round out this fantastic meal. For us, this polenta is a whole meal! This polenta would also be delicious served with my Vegan Marinara Sauce or accompanied by these Easy Vegan Meatballs made with lentils and walnuts.

Recipe FAQs

Is polenta vegan?

Yes, it is entirely plant-based and vegan. Polenta is made from ground corn and water. However, many restaurants add dairy, so be sure to ask how it's prepared when you eat out.

Is polenta gluten-free?

Cornmeal is naturally gluten-free since it does not contain wheat or gluten. If cross-contamination is a concern, buy certified gluten-free cornmeal to ensure that it's completely free of gluten.

Can I freeze this vegan polenta?

You can freeze polenta for up to 3 months. Let it cool and then cut it into slices. Wrap each polenta slice in aluminum foil and put them inside a freezer-safe ziplock bag before storing them in the freezer. You can freeze the polenta on a tray, leaving space between each slice. Once frozen, store them in a zip loc bag.

How do I store this vegan polenta with mushrooms?

After it has cooled, place any leftover polenta in airtight containers and place it in the fridge within two hours. It will get thicker and harden as it cools. The leftovers will not be as creamy, but they will still be delicious. Keep leftovers in the fridge for up to 3 days.

How can I cook these mushrooms without an oven?

If you don't have an oven or don't want to turn one on, you can sauté these mushrooms in olive oil in a non-stick skillet or well-seasoned cast iron skillet until they start browning. Season with salt and pepper as desired!

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!