Creamy Vegan Polenta with Roasted Mushrooms

Mary Jackson

Stone-ground polenta is cooked low and slow with plant-based butter and nutritional yeast, which provides a savory, Parmesan-like depth without any dairy. Mushrooms are roasted separately at high heat until their edges crisp, then seasoned with thyme, garlic, and a small amount of balsamic before being spooned over the polenta. The full dish takes roughly 45 minutes and suits both casual weeknight dinners and more composed meals.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings bowls

Calories 408 kcal

Equipment

Oven
rimmed baking sheet
Parchment paper or silicone baking mat
Large mixing bowl
Chef's knife
Cutting board
Measuring cups and spoons
Heavy-bottomed 3- to 4-quart saucepan
Whisk
Wooden spoon or silicone spatula
Ladle
Microplane or fine grater
Tongs (optional)

Ingredients

For the Roasted Mushrooms:

1.5 lb mixed mushrooms (cremini, oyster, shiitake), cleaned and torn/sliced choose firm, fresh mushrooms; a mix adds texture and flavor contrast
2 tbsp extra-virgin olive oil a robust, peppery EVOO complements earthy mushrooms
1 tbsp tamari (or soy sauce) low-sodium preferred; tamari keeps it gluten-free
1 tsp balsamic vinegar aged balsamic adds subtle sweetness and depth
3 cloves garlic, minced freshly minced for the most fragrance
1 tsp fresh thyme leaves or use 1/2 tsp dried thyme if fresh is unavailable
0.5 tsp smoked paprika (optional) adds a gentle smokiness that flatters the mushrooms
0.5 tsp kosher salt Diamond Crystal preferred; adjust if using table salt
0.25 tsp freshly ground black pepper freshly ground for a brighter aroma

For the Creamy Polenta:

4 cups low-sodium vegetable broth use a clean, savory broth; I love a clear, not sweet profile
1 cup unsweetened plant milk (oat or almond) oat milk for extra creaminess; almond for lighter body
0.5 tsp kosher salt season the cooking liquid so flavor infuses each grain
1 cup medium-grind yellow cornmeal (polenta), stone-ground preferred stone-ground gives better flavor and texture
1 tbsp extra-virgin olive oil or vegan butter butter for plush richness; EVOO for peppery brightness
2 tbsp nutritional yeast adds savory, cheesy depth without dairy
0.25 tsp white pepper (or black pepper) white pepper keeps the color golden

For Finishing & Garnish:

1 tbsp vegan butter (optional) fold in at the end for extra silkiness
1 tbsp fresh parsley, finely chopped flat-leaf parsley for clean, herbal lift
1 tsp lemon zest (from about 1/2 lemon) zest directly over the bowl to capture citrus oils
1 tsp truffle oil (optional) a few drops go a long way; use sparingly
0.25 tsp red pepper flakes for gentle heat and color contrast

Instructions

Preheat and Prep: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment. Gently brush dirt from the mushrooms; tear larger caps into bite-size pieces for more browned edges.
Marinate Mushrooms (10 minutes): In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp tamari, 1 tsp balsamic, minced garlic, thyme, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Add mushrooms and toss until coated. Let stand 10 minutes; they’ll glisten and release a light, savory aroma.
Roast: Spread mushrooms in a single layer on the prepared sheet. Roast at 425°F (220°C) for 18 minutes, stir, then continue 4–7 minutes more until edges are crisp and browned and centers are tender. For extra char, broil on high for 1–2 minutes, watching closely. Transfer mushrooms and any pan juices back to the bowl and tent loosely to keep warm.
Heat Polenta Liquid: In a heavy-bottomed saucepan, combine 4 cups broth, 1 cup plant milk, and 1/2 tsp salt. Bring to a bare simmer over medium heat (tiny bubbles and steam; ~5–7 minutes). Keep the liquid hot but not boiling to prevent scorching.
Whisk in Cornmeal: While whisking constantly, rain in 1 cup cornmeal in a thin, steady stream to prevent lumps. When it begins to thicken (30–60 seconds), reduce heat to low. Tip: If a few small lumps form, whisk briskly; as a last resort, a brief burst with an immersion blender will smooth it (texture becomes slightly finer).
Slow-Simmer to Creamy (25–30 minutes): Switch to a wooden spoon and cook on low, stirring frequently and scraping the bottom and sides. The polenta is ready when it’s voluptuously creamy and the grains taste tender with no gritty core. If it thickens too much, ladle in a splash of hot water or broth to loosen.
Enrich and Season: Stir in 1 tbsp olive oil or vegan butter, 2 tbsp nutritional yeast, and 1/4 tsp white pepper. Taste and adjust salt. For extra silkiness, whisk in the optional 1 tbsp vegan butter off heat.
Finish Mushrooms & Plate: Toss warm mushrooms with chopped parsley, lemon zest, and truffle oil if using. Spoon polenta into warm bowls and tap to level; use the back of a spoon to create a glossy swirl. Mound mushrooms on top, drizzle pan juices, and finish with red pepper flakes and a crank of pepper. Serve immediately while steaming and fragrant.
Cook Time Note: Roasting (22–25 minutes) and polenta (25–30 minutes) are done concurrently; total cook time is about 30 minutes.

Notes

Mary’s Tips:

Mushroom Magic: Don’t overcrowd the pan—space invites crisp edges. If needed, use two sheets.
Deeper Umami: Add 1 tsp white miso to the mushroom marinade for extra savoriness.
Ultra-Creamy Polenta: Finish with a final splash of hot plant milk for a silky sheen.
Substitutions: Use rosemary instead of thyme; swap balsamic for sherry vinegar; replace tamari with coconut aminos for soy-free.
Grind Matters: Coarser polenta needs a few extra minutes and possibly more liquid—add in small splashes.
Faster Browning: Pat mushrooms dry before marinating; surface moisture slows caramelization.
Allergy Notes: For nut allergies, choose oat, soy, or rice milk.

Serving Suggestions:

Plating: Swirl the polenta to a glossy pool of golden yellow, then crown with mahogany-brown mushrooms. Scatter bright green parsley and flecks of red pepper for color contrast.
Sides: Pair with garlicky sautéed greens or a lemony arugula salad.
Drinks: Try a vegan-friendly Tuscan red or a chilled herbal tea with citrus.
Done Right Cues: Aroma is heady with thyme and garlic; polenta flows slowly from spoon; mushrooms have crisped edges and juicy centers.

Culinary Context:

Polenta hails from Northern Italy, where it’s served creamy or set and grilled. This vegan rendition leans on nutritional yeast and good olive oil to echo the richness of dairy. I first served this after a misty market morning in Milan—porcini in my bag and a craving for something warm and soulful.

Optional Advanced Instructions:

Make-Ahead Mushrooms: Roast up to 1 day ahead; rewarm at 400°F (205°C) for 6–8 minutes.
Polenta Hold: Par-cook 20 minutes, then finish with hot liquid just before serving.
Oven-Baked Polenta (hands-off): Combine liquids and cornmeal in an oven-safe pot; bake covered at 350°F (175°C) for 45 minutes, stirring once midway. Whisk in enrichments to finish.
Beginner Alternative: Use instant polenta; cook per package, then enrich as directed. Texture will be finer and cook time shorter.

Timing:

Prep Time: 20 minutes (0 hr 20 min), including 10-minute mushroom marination.
Cook Time: 30 minutes (0 hr 30 min) when roasting mushrooms and simmering polenta concurrently.
Total Time: 50 minutes (0 hr 50 min).

Nutrition

Calories: 408kcalCarbohydrates: 53gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 905mgPotassium: 790mgFiber: 11gSugar: 11gVitamin A: 392IUVitamin C: 4mgCalcium: 104mgIron: 3mg

Keyword comfort food, Creamy Vegan Polenta with Roasted Mushrooms, Gluten-free, Vegan, Weeknight Dinner

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