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- Polenta and Vegetable Broth - 1 cup polenta (cornmeal) - 4 cups vegetable broth

VEGAN POLENTA WITH ROASTED MUSHROOMS

Discover the comfort of vegan polenta with roasted mushrooms, a flavorful dish that's both easy to prepare and satisfying. This creamy polenta, topped with savory roasted mushrooms and fragrant garlic, makes for a perfect meal any time of day. Whether you're a beginner or skilled cook, our step-by-step guide will help you create this delicious vegan delight. Click through to explore the full recipe and bring this vibrant dish to your table!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

1 tablespoon olive oil

2 cups mixed mushrooms (shiitake, cremini, portobello), sliced

3 cloves garlic, minced

1 teaspoon thyme (fresh or dried)

1 tablespoon balsamic vinegar

Salt and pepper to taste

Fresh parsley, for garnish (optional)

Nutritional yeast (optional, for a cheesy flavor)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring constantly to avoid lumps.

      Reduce the heat to low and cook the polenta for about 20 minutes, stirring frequently, until it thickens. If it becomes too thick, you can add a bit more vegetable broth or water to reach your desired consistency.

        In the meantime, prepare the roasted mushrooms. On a baking sheet, toss the sliced mushrooms with olive oil, minced garlic, thyme, balsamic vinegar, salt, and pepper.

          Roast the mushrooms in the preheated oven for about 15-20 minutes, stirring halfway through, until they are golden brown and tender.

            Once the polenta is cooked, remove it from the heat and season with salt and pepper to taste. If using, stir in nutritional yeast for added flavor.

              To serve, spoon the creamy polenta onto plates or into bowls, then top generously with the roasted mushrooms.

                Garnish with fresh parsley if desired.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4