Description
A comforting plant-based dish featuring creamy polenta topped with savory roasted mushrooms and fresh herbs, perfect for a wholesome vegan meal.
Ingredients
Polenta
- 1 cup polenta or cornmeal
- 4 cups water or vegetable broth
- 1 tbsp olive oil
- Salt and pepper, to taste
Roasted Mushrooms
- 3 cups mushrooms, sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt, to taste
- Pepper, to taste
- Fresh thyme, to taste
Instructions
- Prepare the polenta: Bring the water or vegetable broth to a boil in a large pot. Gradually whisk in the polenta to avoid clumping.
- Cook the polenta: Reduce the heat to low and cook the polenta, stirring frequently, for 20 to 25 minutes until it becomes creamy and thick.
- Season polenta: Stir in olive oil, and season with salt and pepper according to your taste; keep warm.
- Prepare mushrooms: In a bowl, toss the sliced mushrooms with olive oil, balsamic vinegar, salt, pepper, and fresh thyme ensuring even coating.
- Roast mushrooms: Spread the mushrooms evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20 minutes until tender and caramelized.
- Serve: Spoon the warm roasted mushrooms over the creamy polenta and serve immediately for a comforting meal.
Notes
- Add roasted garlic to the polenta or mushrooms for an extra layer of flavor.
- Use a variety of mushrooms such as cremini, shiitake, and portobello for deeper flavor complexity.
- To keep the dish gluten-free, ensure polenta is pure cornmeal without additives.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Roasting
- Cuisine: Italian-Inspired
