Description
This Creamy Polenta and Mushroom Delight is a rich, comforting dish perfect for vegan and gluten-free diets. Sautéed shiitake mushrooms, juicy cherry tomatoes, and fresh greens are layered over creamy polenta for a nourishing and flavorful meal. Quick and easy to make, this dish is ideal for a weeknight dinner or a special date night.
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 an 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
Instructions
1. Prepare the Polenta:
- In a medium saucepan, bring 3 cups of water to a boil.
- Gradually whisk in the polenta to avoid lumps.
- Reduce heat to low and stir continuously for 8–10 minutes until thickened.
- Stir in sea salt and soy milk, mixing until smooth and creamy.
- Remove from heat, cover, and set aside to keep warm.
2. Sauté the Mushroom Mixture:
- Heat olive oil in a large skillet over medium heat.
- Add the sliced shiitake mushrooms, cherry tomatoes, and minced garlic.
- Cover and cook for 4–6 minutes, stirring occasionally, until mushrooms are tender and tomatoes begin to soften.
- Stir in dried oregano and cook for another minute.
- Add chopped spinach and parsley, cooking for another 1–2 minutes until the greens wilt.
- Drizzle with balsamic vinegar, season with salt and pepper to taste, and stir to combine.
3. 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.
- Serve immediately and enjoy!
Notes
- Oil-Free Option: Sauté the mushrooms and vegetables using water or vegetable broth to reduce fat content.
- Mushroom Alternatives: Feel free to use portobello, cremini, or oyster mushrooms based on availability and preference.
- Add More Veggies: You can incorporate other vegetables like bell peppers, zucchini, or peas to enhance the dish’s nutritional profile.
- Herb Substitutes: Dried herbs like thyme or oregano can be used in place of fresh parsley or basil if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired, Vegan
