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mushrooms and polenta

Creamy Polenta with Sauteed Mushrooms

A delicious cornmeal and mushrooms dish from Diane K. Smith's book, Plant-Based Meal Prep Book

Course Lunch
Cuisine Vegan
Keyword mushrooms, polenta
Prep Time 15 minutes
Cook Time 30 minutes
Calories 264 kcal



  • 3 cups vegetable broth your favorite or use Diane's broth recipe in the book
  • 1 cup unsweetened almond milk
  • 1 cup polenta also called corn grits
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 1 1/2 lbs cremini mushrooms, cut into 1" pieces
  • 1/4 cup water
  • 4 medium cloves garlic, peeled and minced
  • 1/4 cup red wine
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 tablespoons chopped fresh thyme, divided
  • 1/2 cup vegetable broth your favorite or use Diane's broth recipe in the book
  • 1 tablespoon cornstarch
  • 2 tablespoons balsamic vinegar



  1. To make polenta, in a large saucepan over medium heat, combine broth and almond milk. Bring to a simmer.

  2. Slowly add the polenta in a stream, whisking the whole time. This helps prevent lumps. Cook, Stirring occasionally with a heavy spoon to avoid burning, until it starts to thicken but is still loose and creamy, at least 20-30 minutes.

  3. Add the nutritional yeast, salt, and pepper.


  1. To prepare mushrooms, heat a large skillet over medium heat. Add mushrooms and water, and cook, stirring occasionally, until water evaporates and mushrooms turn golden brown, about 10 minutes. Stir in garlic, wine, rosemary, and 1 tablespoon thyme.

  2. In a measuring cup, combine broth and cornstarch and stir with a fork. Add cornstarch mixture to mushrooms and continue to simmer until sauce is thickened, about 2 minutes. Drizzle with vinegar and stir to combine. Taste and adjust seasonings if needed.

  3. To serve, divide polenta evenly among four bowls. Top with sauteed mushrooms and remaining 1/2 tablespoon thyme.

  4. Store leftover mushrooms and polenta separately in airtight containers for 4-5 days. Polenta will firm up in the refrigerator and can then be sliced easily and reheated in a dry nonstick skillet on medium heat for 3 minutes per side. It can also be thinned again by stirring in a couple of tablespoons of water at a time until it reaches the desired consistency.

  5. To freeze polenta, wait until it's completely cool and slice into individual servings. Wrap in parchment and then plastic and store in freezer bags for up to 3 months.

Nutrition Facts
Creamy Polenta with Sauteed Mushrooms
Amount Per Serving
Calories 264 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 45g15%
Fiber 5g21%
Sugar 6g7%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.