Vegan Creamy Polenta and Red Wine Mushrooms

Vegan Creamy Polenta and Red Wine Mushrooms

Have you at any point made rich polenta? it is very simple and an incredible elective when you get exhausted with pasta. Additionally, this entire supper is sans gluten! I cherish fresh polenta cakes as well, yet you can beat a major hot bowl of smoothness!

This vegetarian rich polenta and red wine mushrooms is a fantasy. Speedy enough to be a weeknight dinner, sufficiently debauched to be a night out on the town supper. Simple smooth polenta takes no time at all and a major hot bowl is finished with some really fantastic mushrooms. They are cooked with garlic and red wine, and there is likely nothing superior to that!

This veggie lover smooth polenta and red wine mushrooms is a piece of my vacation dinner arrangement. This would be the ideal side dish or principle dish. Amid my ideal occasion dinner I am going to serve this as an afterthought with some other AMAZING dishes. So stayed tuned for that!

I can't think about a superior method to utilize mushrooms this fall and winter, and in the event that you have been focusing, you have most likely established that I adore mushrooms. I utilized infant bella mushrooms and shiitakes. Sauteed with so much garlic, red wine, and veggie soup. it makes the most delightful red wine sauce that can be poured over the polenta!

This vegetarian smooth polenta and red wine mushrooms is a fantasy. Sufficiently snappy to be a weeknight supper, wanton enough to be a night out on the town dinner. Excessively rich polenta, finished with mushrooms cooked in red wine and garlic.

Also Try Our Recipe : Vegan Pasta Salad, The Very Green Version

Vegan Creamy Polenta and Red Wine Mushrooms

Creamy Polenta

  • 4 Cups Water
  • 1 1/2 Teaspoons Salt
  • 1 Cup Corn meal
  • 3 Tablespoons Vegan butter, i used Earth Balance

Red Wine Mushrooms

  • 1 Tablespoon Olive oil
  • 4-6 Cloves Garlic, chopped
  • 16 Ounces Mushrooms, i used baby bella and shiitake(sliced)
  • 1 Teaspoon Rosemary, dried
  • 1/2 Cup Red wine, vegan
  • 3/4 Cup Vegetable broth
  • 1 Teaspoon Corn starch
  • Salt and pepper to taste


  1. First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
  2. Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. it is done when it is nice and thick and has absorbed all the liquid. 
  3. in the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
  4. Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. 
  5. Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine. 
  6. Now, whisk together the veggie broth and corn starch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
  7. Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
  8. Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce. 

For more detail :

Read More Our Recipe : COWBOY PASTA SALAD

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