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Home » Lunch

Vegan Mushrooms And Polenta

Modified: Apr 20, 2022 · Published: Jan 14, 2020 · by Ramona · This post may contain affiliate links

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Vegan mushrooms and polenta

I had a long break indeed, but yay, finally! Here I am with this beautiful vegan mushrooms and polenta recipe, a dish that we love having on a regular basis.
The holiday in Italy was lovely, with loads of beautiful food, good family times and togetherness. It is now time to get back on track. School, work, my volunteering and of course sharing recipes with you here.

A new year, a new decade so, will take this opportunity to wish you all again a happy, healthy, joyful and balanced 2020!

January diet...?

Hmm, I’m pretty sure the most searched recipes in January must be healthy diets and detox recipes. January diets to me sound a little like trying to get drunk with drinking water. I do not believe in fad diets and quick fixes. Losing weight and being healthy it’s all about a lifestyle.

Detox, yes, cutting down and eventually eliminating the bad habits, yes, lifestyle changing habits, yes, that’s what I do believe in. 

Everywhere you turn you see and hear it’s all about the Veganuary word! Well, I can’t become a vegan but I have definitely cut down on meat consumption. Eating good food,  wholesomeness, cutting down on takeaways, cutting down the portions, going to the gym, exercising it’s all about going in the right direction.

Don’t get me wrong, I’ve done diets in the past, quite a few times. I had to. After two pregnancies, dieting it’s a must and they did help but the help was very short-lived. The weight comes back in no time, in fact, it all comes back double or more if not careful.
It helps initially. You lose some weight, then you hit a plateau, the disheartening kicks in, the diet gets ditched and the weight starts piling back up. It piles back pretty fast.

Changing the lifestyle and ditching the bad habits it’s the key and the answer. We all know what we do wrong so initial little changes will start working pretty much straight away. Little steady good habits being employed will also make us feel good.

Good habits .....

Portion matters, eating early enough at the night, binging on vegetables, cutting the meat, trimming fats, ditching sugary and processed foods, it’s not as hard as it looks. Just making pertinent choices that are all shifting weight it’s all about.

I always say, eat the rainbow every day (my kids know this expression since super young), hydrate well enough, no junk and seriously the benefits will not fail to appear.

Glowing skin, great energy, feel-good mood, less bad moods, fewer colds and illnesses and the benefits list can go on. I don’t say nor believe that skinny means healthy or fit at all.

Feeling good means being happy with ourselves and not following others and body shapes that might suit them but not us. 

Ultimately, eating healthy and balanced is the key to happiness and can play a huge role in living a longer life.

More about this vegan mushrooms recipe

Coming back to this vegan mushrooms and polenta recipe now. It is such an amazing combination! This dish can be kept vegan, could be made a vegetarian version by adding dairy products or eggs to it or if you eat meat, or fish add some fish or meat to it. Any kind of fish or meat you may like, it can be grilled, baked or pan cooked.  

This is a beautiful and versatile gluten-free recipe suitable for vegans, vegetarians and any meat lovers because you can tailor it as you wish. I have added some bacon in the past and topped it with a pan-fried egg. Oh, it can make a delicious breakfast or brunch! 

Variations

Vegan: tofu, beans, chickpeas, and grilled vegetables, other types of mushrooms, tomato and herbs sauce;

Vegetarian: any pan-fried fish ( see this delicious sardines recipe), any nice creamy, full-fat cheese, pan-fried, boiled or poached eggs.

Meat: chicken, bacon, beef, any pork cut, particularly pan cooked with a drizzle of garlic sauce (see sardine recipe-link above)

My favourite version of this would be a creamy polenta served with crumbs of cows or goats' feta cheese, the mushrooms and polenta topped with a soft pan cooked or poached egg.

Love it with some pan-fried lardons too? Go for it, yummm!

Here's how to make polenta if you want to watch but it is the simplest side dish to make ever, take my word for it. I like how versatile polenta is by making it as plain as possible with just water, cornflour/cornmeal and salt or adding creaminess to it like real cream, cheese, even egg when cooking it.

You can have easy access to mushrooms in your kitchen by trying a vegan mushroom growing kit that is easily set up on the kitchen counter.

Let’s get cooking this delicious light and totally gluten-free vegan mushrooms and polenta dish, shall we?

Oh, I almost forgot! If you would like some more mushrooms dishes, here are some more mushroom drooling recipes that I am adamant you will greatly love.

Vegan mushrooms and polenta

Vegan mushrooms and polenta

A vegan mushroom, polenta and vegan cheese dish can not get any better than this. It is easy to make, gluten free and super delicious.
5 from 18 votes
Print Pin Rate
Course: Dinner, Lunch, Main Course, Side Dish, Starter
Cuisine: Eastern Europe, Italian, Mediterranean
Keyword: gluten free, main dish, mushrooms, polenta, side dish, vegan, vegan cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 461kcal
Author: Ramona Sebastian
Cost: £2.25

Ingredients

For the Polenta :

  • 300 g Polenta flour cornmeal
  • 1 l water
  • 1 tsp Salt

For the mushroom sauté:

  • 500 g Mushrooms
  • 3 cloves Garlic
  • 4-5 sprigs Dill
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 100 g Vegan cheese to serve.
Metric - US Imperial

Instructions

Making the polenta

  • Pour the water into a deeper cast iron or nonstick pot, add the salt and place on medium fire.
  • When the water begins to simmer, add the cornmeal, whisking constantly to homogenise but also to avoid lumps. The polenta will begin to thicken fairly quickly. Whisk or stir it fairly often. It may form a crust which is absolutely fine.

Preparing the mushrooms

  • While polenta cooks, place a pan over medium fire, add a good drizzle of olive oil, then add the crushed and finely chopped garlic. Allow it to cook for 1 minute.
  • Add the sliced mushrooms. Cook for about 10-12 min till they begin to brown on all sides. Season to taste and garnish with some finely chopped dill.
  • When the polenta is ready dish it out into the desired individual plates or onto one big serving plate and top with the mushrooms. Sprinkle some crumbled vegan cheese and serve while warm.

Notes

Tips:
I recommend you add the cornmeal little by little as you will need to learn about how this behaves. Some will absorb a lot more water than others. If you have added too much cornmeal (polenta flour as I call it) do not worry, put the kettle on, boil some water and add to the polenta until you get the consistency you wish. For this dish, I like the polenta quite runny. 
Enjoy it and please let me know how it came out for you. 

Nutrition

Calories: 461kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Sodium: 1145mg | Potassium: 648mg | Fiber: 9g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3mg
Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!
Mushrooms and polenta

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Reader Interactions

Comments

  1. Stacey says

    January 24, 2020 at 6:48 pm

    5 stars
    This polenta dish looks amazing. We love polenta too and will definitely make this ASAP. Love the garlic addition. Delicious.

    Reply
  2. Sandhya Ramakrishnan says

    January 24, 2020 at 7:27 pm

    5 stars
    This is so my kind of recipe and my boys love mushroom. Making a good polenta comes with practice and I am yet to perfect it. I have to say, I love that cute serving bowls that you have used!

    Reply
  3. Cheese Curd In Paradise says

    January 25, 2020 at 10:42 pm

    5 stars
    What a delicious meal! I love the addition of the cheese and the dill! I can't wait to make this one!

    Reply
  4. Erin Vasicek says

    January 27, 2020 at 7:00 am

    5 stars
    I would love to try this with tofu or crispy chickpeas!

    Reply
  5. Pavani says

    March 25, 2020 at 10:52 pm

    5 stars
    That is such a hearty and comforting bowl of food. Creamy polenta with all that mushrooms looks absolutely delicious. The idea to serve with an egg on top sounds yumm!!

    Reply
  6. Kacey Perez says

    March 26, 2020 at 11:12 am

    5 stars
    Looks so gorgeous! I can't wait to give this a try. Switch things up a bit for the family meals during this social distancing!

    Reply
    • Ramona says

      April 03, 2020 at 10:58 am

      Thank you so much Kacey! xx

      Reply
  7. Leslie says

    March 26, 2020 at 8:32 pm

    5 stars
    What a wonderful recipe you have here! You have a great combination of flavors!

    Reply
    • Ramona says

      April 03, 2020 at 10:57 am

      Thank you Leslie xx

      Reply
  8. Marta says

    March 31, 2020 at 5:38 pm

    5 stars
    Two of my favorites- polenta and mushrooms- in one bowl. This recipe is great and tasty!

    Reply
    • Ramona says

      March 31, 2020 at 5:39 pm

      Thank you Marta, I am so happy you like it. It is a great combo, I must admit.

      Reply
    • Ramona says

      April 03, 2020 at 10:54 am

      Thanks Marta, delicious indeed, so glad you like the recipe too. A combo made in heaven, agreed.

      Reply
  9. Lesli Schwartz says

    April 01, 2020 at 2:34 pm

    5 stars
    Totally delicious looking! I need to attempt to make polenta. I do have all of these ingredients in my pantry and fridge, so yes for the recipe inspiration!

    Reply
  10. Stine Mari says

    April 02, 2020 at 2:37 am

    5 stars
    I have a huge bag of cornmeal, so I can't wait to try this. Mushrooms are my favorite way of eating vegan. I totally agree with your view on diets, health and food. Although I do struggle sometimes, especially in cold dreary weather like the one we've been having for months now. This however, is super comforting while still being healthy, so it's particularly great right now - thanks!

    Reply
  11. Jere Cassidy says

    April 02, 2020 at 8:08 pm

    5 stars
    Glad to find this recipe. I love polenta and always need something new to put on top.

    Reply
    • Ramona says

      April 03, 2020 at 10:53 am

      Thanks so much Jere, polenta is so versatile, isn't it?

      Reply
  12. Jacqui DeBono says

    April 03, 2020 at 10:48 pm

    5 stars
    I love polenta and I love mushrooms. This is so fresh and tasty, but also very satisfying.

    Reply
    • Ramona says

      April 04, 2020 at 8:31 am

      Thank you so much dear Jacqui.

      Reply
  13. Hani says

    April 04, 2020 at 12:54 am

    5 stars
    I will add ground beef and tofu in addition for dinner tonight! My husband will love it. 🙂

    Reply
    • Ramona says

      April 04, 2020 at 8:31 am

      That sounds an absolutely yummy idea Hani. Enjoy! 😉

      Reply
  14. Amy Liu Dong says

    April 04, 2020 at 11:05 am

    5 stars
    Honestly, I have never heard of this dish before but it looks really delicious and easy to make a dish. I will give it try and hope it will turn good as yours.

    Reply
    • Ramona says

      April 05, 2020 at 8:53 am

      It definitely will Amy, all you need to do it's try and I am sure your mushrooms and polenta will turn out as delicious.

      Reply
    • Ramona says

      April 13, 2020 at 8:59 am

      Thanks Amy,
      Cooking is all about originality 😉 I am so glad you liked the dish and you are willing to give it a try 😉

      Reply
  15. Gail Montero says

    April 04, 2020 at 8:13 pm

    5 stars
    Hubby is gluten-free so I am always on the lookout for new and delicious gluten-free dishes and glad I found just the perfect dish for us.

    Reply
    • Ramona says

      April 05, 2020 at 8:52 am

      Thank you Gail,
      It is the perfect meal for gluten free diets, I am sure your hubby will love this meal.

      Reply
  16. Sondra Barker says

    April 05, 2020 at 2:42 am

    5 stars
    Wow this recipe sounds so delicious! I definitely need to try this out soon - Yum!

    Reply
    • Ramona says

      April 05, 2020 at 8:51 am

      Thank you Sondra 😉

      Reply
  17. Jacque Hastert says

    April 06, 2020 at 3:22 pm

    5 stars
    I can't wait to make this soon! I am always looking for a delicious yet filling vegan recipe!

    Reply
    • Ramona says

      April 09, 2020 at 10:48 am

      Thank you Jacque, I am sure you will love it as much as we do.

      Reply
  18. Lathiya says

    April 07, 2020 at 5:35 pm

    5 stars
    I haven't tried my hands on polenta yet but I have to say this one sounds amazing. I also loved that you gave variations to try.

    Reply
    • Ramona says

      April 09, 2020 at 10:50 am

      Thanks Lathiya,,
      I am sure you will love polenta as much as we do - it is a great alternative to bred.

      Reply

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Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

I am a full-time mother, I work and I also do ♥ volunteering.

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