Why You’ll Love This Recipe

Plant-Based & Dairy-Free: Crafted entirely from plant-based ingredients, this dish utilizes unsweetened soy milk to achieve a creamy texture without dairy.
Rich in Umami Flavor: The combination of shiitake mushrooms, garlic, and balsamic vinegar imparts a deep, savory taste that delights the palate.
Nutritious & Satisfying: Packed with fiber, vitamins, and essential minerals, this meal offers a wholesome balance of nutrients.
Easy to Prepare: With straightforward steps and readily available ingredients, you can have this flavorful dish ready in just 30 minutes.

Ingredients

For the Polenta:

3 cups water
1 cup polenta
¼ teaspoon sea salt
1 cup plain, unsweetened soy milk

For the Mushroom Topping:

1 tablespoon olive oil (or water for oil-free version)
5 cups sliced shiitake mushrooms (alternatively, portobello, cremini, or oyster mushrooms)
1½ cups cherry tomatoes (halved if large)
4 cloves garlic, minced
1 teaspoon dried oregano
2 cups fresh chopped spinach
¼ cup fresh chopped parsley or basil (reserve some for garnish)
1 tablespoon balsamic vinegar
Salt and pepper to taste
Optional toppings: Vegan parmesan cheese, crushed red pepper flakes, toasted pine nuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Polenta:
- In a medium saucepan, bring 3 cups of water to a boil.
- Whisk in the polenta gradually to prevent lumps.
- Reduce the heat to low and stir continuously for 8–10 minutes until the polenta thickens.
- Stir in the sea salt and gradually add the soy milk, mixing until smooth and creamy.
- Remove from heat, cover, and set aside to keep warm.
Sauté the Mushroom Mixture:
- Heat olive oil in a large skillet over medium heat.
- Add the sliced shiitake mushrooms, cherry tomatoes, and minced garlic to the skillet.
- Cover and cook for 4–6 minutes, stirring occasionally, until the mushrooms are tender and the tomatoes begin to soften.
- Stir in the dried oregano and cook for another minute until fragrant.
- Add the chopped spinach and parsley, cooking for an additional 1–2 minutes until the greens wilt.
- Drizzle with balsamic vinegar, season with salt and pepper to taste, and stir to combine.
Assemble and Serve:
- Spoon the creamy polenta onto serving plates.
- Top with the sautéed mushroom and vegetable mixture.
- Garnish with additional parsley or basil, and sprinkle with optional toppings such as vegan parmesan, crushed red pepper flakes, or toasted pine nuts if desired.
- Serve immediately and enjoy!

Servings and Timing

Servings: This recipe yields approximately 3 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Oil-Free Option: Sauté the mushrooms and vegetables using water or vegetable broth instead of olive oil to reduce fat content.
Mushroom Alternatives: Feel free to use other mushroom varieties like portobello, cremini, or oyster mushrooms based on availability and preference.
Additional Vegetables: Incorporate other vegetables such as bell peppers, zucchini, or peas to enhance the dish’s nutritional profile.
Herb Substitutes: If fresh parsley or basil is unavailable, dried herbs or other fresh herbs like thyme or oregano can be used.

Storage/Reheating

Storage: Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or soy milk to restore creaminess if necessary.
Freezing: While the components can be frozen separately, the texture may change upon reheating. It’s recommended to consume within 1 month for optimal quality.

FAQs

Can I use a different type of plant-based milk?

Yes, unsweetened almond, oat, or cashew milk can be used as alternatives to soy milk.

Is polenta gluten-free?

Yes, polenta is naturally gluten-free, making this dish suitable for those with gluten sensitivities.

Can I make this dish ahead of time?

The components can be prepared separately and stored in the refrigerator. Assemble and reheat before serving for the best texture and flavor.

How can I make this dish spicier?

Add a pinch of crushed red pepper flakes, cayenne pepper, or a dash of hot sauce to the sautéed mushrooms for extra heat.

Can I use a different type of mushroom?

Yes, other varieties like cremini, portobello, or oyster mushrooms can be used for a different texture and flavor.

Can I make this dish without balsamic vinegar?

Yes, if you don’t have balsamic vinegar, you can substitute with red wine vinegar, apple cider vinegar, or even lemon juice for a tangy kick.

Can I add a protein to this dish?

Yes! Add roasted chickpeas, grilled tofu, tempeh, or your preferred protein for an added boost.

How can I make the polenta thicker or creamier?

To make the polenta thicker, reduce the amount of water. For a creamier texture, add more soy milk or a tablespoon of vegan butter.

Can I freeze the leftovers?

Yes, you can freeze the components separately. However, polenta may change texture upon freezing and thawing. It is best enjoyed fresh.

How do I keep the polenta from getting lumpy?

Ensure you whisk the polenta constantly while cooking and gradually add the liquid. Stir in the soy milk slowly and consistently to avoid lumps.

Conclusion

Creamy Polenta and Mushroom Delight is the perfect dish for a nourishing, hearty, and satisfying meal. Its rich flavors and creamy texture make it an irresistible vegan, gluten-free option that’s quick and easy to prepare. Whether served for a cozy dinner or as a special occasion meal, this dish is sure to become a new favorite!