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–+ servings
Polenta and Red Wine Mushrooms

Creamy Polenta and Red Wine Mushrooms: Comfort in Every Bite

Delight in this Vegan Creamy Polenta and Red Wine Mushrooms, a comforting dish that satisfies every palate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 4 cups Water Substitute with vegetable broth for added flavor.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 1 cup Cornmeal Opt for high-quality for the best results.
  • 2 tablespoons Vegan Butter Earth Balance is recommended.
For the Mushroom Sauce
  • 2 tablespoons Olive Oil For sautéing the mushrooms.
  • 3 cloves Garlic Minced.
  • 8 ounces Mushrooms (Baby Bella & Shiitake) Feel free to substitute with your favorites.
  • 1 teaspoon Rosemary (Dried) Fresh rosemary can be used sparingly.
  • 1 cup Red Wine Replace with vegan broth and a splash of vinegar if preferred.
  • 1 cup Vegetable Broth Use chicken broth if not vegan.
  • 1 tablespoon Cornstarch Ensure it’s gluten-free if necessary.
  • Salt and Pepper Basic seasonings to elevate taste.

Equipment

  • medium saucepan
  • large skillet
  • small bowl

Method
 

Cooking Instructions
  1. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil. Gradually whisk in 1 cup of cornmeal, stirring continuously. Reduce heat to low and let it simmer for 10-15 minutes, stirring in 2 tablespoons of vegan butter until creamy.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.
  3. Add 8 ounces of sliced mushrooms to the skillet with the garlic, season with salt and pepper. Sauté for 5-7 minutes until browned.
  4. Sprinkle in 1 teaspoon of dried rosemary and pour in 1 cup of red wine. Simmer for 5-7 minutes until the sauce thickens.
  5. In a small bowl, whisk together 1 cup of vegetable broth and 1 tablespoon of cornstarch. Pour this into the skillet, stirring continuously, and simmer for another 3-5 minutes.
  6. Ladle the creamy polenta into warm bowls and top with the red wine mushroom sauce.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 54gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 320mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Perfect pairing with a fresh salad or roasted veggies. Store leftovers in an airtight container for up to 3 days.

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