It's time to get cozy, folks! Forget the chill outside, because I've got the perfect recipe to warm you from the inside out: Creamy Polenta with Balsamic Mushrooms. This isn't just any meal; it's a hug in a bowl, a symphony of flavors, and a testament to how amazing simple, healthy, vegan food can be.
I was feeling like something comforting but also nutritious, and this recipe totally hit the spot. The creamy polenta, oh my, it's like velvet on your tongue. Then, those balsamic mushrooms! Sweet, tangy, and savory all at once – they create the most delightful flavor explosion when mixed with the polenta. Seriously, it's a combo made in food heaven!
Now, I know some might think polenta is a fussy dish, but not this one! I used fine polenta, and it cooked up in a flash - about 20 minutes! While it was simmering away, I baked the mushrooms to perfection. Don't worry about standing over the pot forever, you just need to give it a good stir every 5 minutes or so. Once the polenta is cooked, we add a generous dollop of vegan butter and some nutritional yeast to add depth of flavour. Trust me on this one, it elevates this dish to another level.
If you're feeling extra peckish, throw in some vegan sausages. It’s an easy way to get some extra protein and make this a very satiating and nutritious meal. This recipe is so versatile and can be enjoyed by all, whether you are a long-time vegan or just want to try something new.
Ingredient Spotlight
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Polenta: I opted for fine polenta for its quick cooking time (around 20 minutes) but do check the instructions on the packet as cooking times can vary. If you cannot find polenta, you can easily serve this with orzotto instead, for a change, it goes really well with balsamic mushrooms.
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Mushrooms: I used chestnut mushrooms. But feel free to use any kind of mushrooms you like. Oyster mushrooms, shiitake, or a mix – it all works!
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Thyme: It's the perfect herbal note to complement the mushrooms. If fresh isn't available, a pinch of dried thyme will do the trick. For an extra touch, I also fried some sage leaves to garnish and they add a great flavour and visual element.
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Balsamic Vinegar: This is where the magic happens. The tangy, sweet balsamic glaze really balances the richness of the polenta.
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Soy Sauce: A splash of soy sauce deepens the flavour of the mushrooms. If you're keeping it gluten-free use tamari instead.
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Smoked Paprika: For a touch of smokiness and warmth, I love a little smoked sweet paprika. You can add some liquid smoke for a similar effect if you do not have any paprika.
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Maple Syrup: A little maple syrup adds sweetness and balances out the acidity of the balsamic vinegar. Muscovado sugar is a great alternative if you don't have maple syrup.
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Garlic: Roasting a whole head of garlic while you bake the mushrooms and adding it to the polenta, takes it to a whole new level of flavour. It's optional, but I highly recommend it!
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Olive Oil: Use a good quality extra virgin olive oil for this dish as you will be using it for the marinade and it is an important contributor to the final flavour
How To Make It
- Pre-Bake Mushrooms: Toss your sliced mushrooms onto a baking tray and bake for 10 minutes. This helps to release their moisture and allows them to absorb the flavors better.
- Add the Balsamic Marinade: In a bowl, mix olive oil, balsamic vinegar, maple syrup, soy sauce, garlic, thyme, and smoked paprika. Pour this delicious mixture over the mushrooms and return them to the oven to bake till cooked and the juices have reduced.
- Cook the Polenta: Add polenta and salt to a pot of simmering liquid (you can use water or a mixture of water and plant milk). Stir constantly for a couple of minutes to prevent lumps, then reduce the heat and stir every 5 minutes. Let it simmer for about 15 to 20 minutes, or until thickened. Allow it to rest for five minutes at the end.
- Finish and Plate: Mix vegan butter and nutritional yeast into the polenta. Divide between bowls and top with those gorgeous balsamic mushrooms. Serve with the mushroom juices for a truly special meal!
This recipe is pure comfort, and I know you are going to love it! If you make it, share your creations and tag me on Instagram. I love to see your takes on my recipes! #VeganDelights #CreamyPolenta #BalsamicMushrooms
Recipe Card
Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients:
Creamy Polenta:
- 175g (1 3/4 cups) fine polenta
- 1 teaspoon salt
- 20g (1/4 cup) nutritional yeast
- A knob of vegan butter (optional)
- Black pepper to taste
Balsamic Mushrooms:
- 400g (14 oz) chestnut mushrooms, sliced
- 1 whole head of garlic (optional)
- 20ml (1 1/2 tablespoons) olive oil
- 60ml (1/4 cup) quality balsamic vinegar
- 15ml (1 tablespoon) maple syrup
- 30ml (2 tablespoons) soy sauce or tamari (for GF)
- 1-2 cloves of garlic, finely grated
- A few sprigs of fresh thyme or 1/2 teaspoon of dried thyme
- 1/2 teaspoon smoked sweet paprika
Instructions:
- Preheat oven to 220°C (425°F). If using a fan oven, set to 200°C (390°F).
- Prepare the marinade by combining 1 1/2 tablespoons of olive oil, 4 tablespoons balsamic vinegar, 1 tablespoon maple syrup, grated garlic, thyme, and paprika in a bowl.
- Place sliced mushrooms in a baking dish and bake for 10-15 minutes. Then, add the marinade and bake for another 10 minutes until cooked and juices have reduced.
- If using garlic, cut the top off a whole head of garlic and drizzle it with oil, wrap it in foil, and bake alongside the mushrooms until tender (about 25 minutes). Squeeze the roasted cloves into a blender and blend with some of the water that you will be using for the polenta.
- For the polenta: Bring 1.2 liters (5 cups) of water or a mixture of water and plant milk with the blended garlic and any extra liquid, if used, to a simmer, add salt, then slowly whisk in the polenta. Continue stirring until it thickens, then reduce heat to low and cover, stirring every 3-5 minutes for 15-20 minutes. Allow to sit, covered, for 5 minutes. Stir in vegan butter and nutritional yeast, adjust seasoning and serve with balsamic mushrooms.
Notes:
- I use fine polenta that is made from pre-cooked ground maize so it takes 15-20 minutes to cook. Traditional polenta can take up to an hour.
- Use a good quality balsamic vinegar for best results. If using a cheaper brand, add a little more to taste.
Enjoy!