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Polenta and Red Wine Mushrooms

Creamy Polenta and Red Wine Mushrooms for Cozy Nights

Vegan Creamy Polenta and Red Wine Mushrooms is a delightful dish that enhances comfort with sophistication and can be prepared in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 4 cups Water
  • 1 teaspoon Salt Adjust to taste for low-sodium option.
  • 1 cup Yellow Corn Meal Avoid instant varieties.
  • 2 tablespoons Vegan Butter Substitute with olive oil or coconut oil if desired.
For the Mushroom Sauce
  • 2 tablespoons Olive Oil Perfect for sautéing mushrooms.
  • 3 cloves Garlic Minced.
  • 8 ounces Baby Bella and Shiitake Mushrooms Use a mix of favorites.
  • 1 teaspoon Dried Rosemary Substitutable with thyme or oregano.
  • 1 cup Red Wine Ensure it's vegan-friendly.
  • 1 cup Vegetable Broth Replace with any desired broth.
  • 1 tablespoon Corn Starch Arrowroot powder is a great alternative.
  • Salt and Pepper to taste Essential for seasoning.

Equipment

  • Saucepan
  • Skillet
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Cooking Directions
  1. In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat. Stir occasionally to help the salt dissolve.
  2. Once boiling, reduce the heat to medium and gradually whisk in 1 cup of yellow cornmeal. Continue whisking until the mixture is smooth and thickened, about 2 minutes.
  3. Lower the heat to medium-low and let the polenta simmer uncovered for 10 to 15 minutes, stirring frequently.
  4. Remove from heat and stir in 2 tablespoons of vegan butter.
  5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 3 cloves of minced garlic and sauté for about 1 minute.
  6. Add 8 ounces of sliced baby Bella and shiitake mushrooms, seasoning with salt and pepper. Sauté for about 5 minutes.
  7. Sprinkle in 1 teaspoon of dried rosemary and pour in 1 cup of red wine. Stir and bring to a simmer.
  8. Cook for 5 to 7 minutes until the wine reduces by half.
  9. Whisk together 1 cup of vegetable broth and 1 tablespoon of corn starch until smooth. Pour into the sautéed mushrooms and stir well.
  10. Simmer on low heat for about 2 to 3 minutes until the sauce is thick and glossy.
  11. Taste polenta for seasoning and adjust if necessary. Stir until smooth, keeping warm.
  12. Spoon the creamy polenta into bowls and generously ladle the mushroom sauce over the top.
  13. Enjoy your comforting dish immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 700mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Store leftover polenta and mushroom sauce in an airtight container in the fridge for up to 3 days. Freeze the mushroom sauce for up to 2 months.

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