Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (2024)

Published: . Updated: by Iryna Bychkiv | This post may contain affiliate links. Read more here

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This 30-minute Vegan Polenta Recipe gets its unique flavor from an umami-packed Miso Paste. Served with quick vegan sautéed mushrooms, this dairy-free polenta is SO creamy and perfect for busy days. It's healthy, comforting, and easy to make.

Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (1)

This Vegan Polenta Recipe with Mushrooms is literally made for chilly days. Buttery yellow cornmeal is cooked with plant-based milk, nutritional yeast, and a touch of Miso paste for a flavor. Topped with quick-fried onions and mushrooms and served creamy and hot.

What's not to love? Just like my Mushroom Chili or Potato Eggplant Stew, this dairy-free polenta is sure to warm you up from the inside out.

It's one of the best vegan mushroom recipes with polenta and it's the perfect weeknight dinner or appetizer!

Jump to:
  • 💭 Here's Why This Recipe Works
  • Ingredients
  • 🔪How to Make This Vegan Polenta Recipe
  • 👩🏻‍🍳 Chef's Tip
  • 💬 Frequently Asked Questions
  • 🍮 Recipe Variations
  • 🌡️ Storing and Reheating
  • 🥄 Serving Suggestions
  • Similar Cornmeal Recipes
  • Recipe
Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (2)

Growing up, I didn't eat Polenta very often. In Ukraine, we call it Banosh and it's usually made with sour cream and salty cheese resembling Feta.

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I made Banosh a few times but it's too heavy and I actually prefer Polenta. It's a very basic porridge but the possible savory topping options are endless.

💭 Here's Why This Recipe Works

  • simple ingredients. This vegan polenta recipe is made with pantry ingredients.
  • quick. The savory recipe comes together in just 30 minutes and is perfect for busy weeknights. You can even sauté the mushrooms ahead of time and then all you'll have to do is quickly make the polenta, reheat the mushrooms and dinner is ready;
  • versatile. Polenta is a simple porridge. It acts as a base for more complex toppings. Fried mushrooms are my go-to. You can use whatever you have in the fridge to pile on top of polenta: pickled veggies, crispy tofu, sautéed Swiss Chard, or kale. It's really a wonderful and versatile dish;

Ingredients

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (3)

Ingredient Notes

  • cornmeal. I used yellow cornmeal. It is stone-ground meaning that its grains have an irregular texture, some of them might be smaller and some - bigger. If you buy a product that specifically says Polenta, it is usually made with a consistent grind. Unlike cornmeal, the polenta grains are smaller and uniform. If you like your polenta porridge to have a smoother texture but you only have cornmeal, you can grind it for a few seconds using a coffee grinder;
  • plant-based milk. I prefer using milk with a neutral flavor like Almond, Soy, or Oat Milk. Coconut milk, even the one from the carton still has some coconut flavor and in my opinion, it doesn't pair well with polenta. Whichever plant-based milk you choose, make sure it doesn't have any additions like oils or sugar. See my Vegan Grocery List post for brands recommendations;
  • mushrooms. This vegan polenta recipe will taste great with any mushrooms. I used Portobello mushrooms because they are the easiest to find. Chanterelles, Shiitakes, or other wild mushrooms would be the next choice;
  • Miso Paste. There are many Miso paste varieties out there, but in this recipe, I specifically use white Miso paste. It's my literally go-to ingredient for every recipe. It has a bold umami flavor and works perfectly in vegan recipes. I usually buyOrganic Miso by Hikari Misoon Amazon. However, Kroger sells it too. If you don't have miso paste, you can use the same amount of soy sauce.

🔪How to Make This Vegan Polenta Recipe

  1. Prepare vegan polenta. In a medium saucepan combine water and plant-based milk and bring it to a boil over medium heat. When the liquid starts to boil, whisk in polenta making sure there are no clumps. Reduce the heat to low and simmer polenta for 15 minutes until all liquid evaporates and polenta is cooked through.
Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (4)
  1. Cook the onion. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté stirring occasionally until the onion is soft about 7-10 minutes.
Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (5)
  1. Fry the mushrooms. Add mushrooms and sauté stirring occasionally until all liquid evaporates and mushrooms are slightly brown on the sides. Season the mushrooms with some salt and pepper and remove from the heat.
Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (6)

4. Finish the polenta. When the polenta is fully cooked, stir in 2 teaspoons Miso paste, nutritional yeast, and vegan butter. Mix with a hand whisk or spoon until combined.

Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (7)
  1. Serve. Divide the vegan polenta among the serving bowls, top with the sautéed mushrooms, and sprinkle with some fresh parsley leaves. For some heat - add a few sprinkling of red pepper flakes.
Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (8)

👩🏻‍🍳 Chef's Tip

For this vegan polenta recipe, cooking time may vary depending on if it's a course or stone grind. That's why I recommend keeping an eye on it at the 10-minute mark. Polenta is done when its texture is creamy and the individual grains are tender.

Make sure to whisk often. As the polenta thickens, it can stick to the bottom of the pot very easily.

💬 Frequently Asked Questions

Can I make polenta with corn grits?

Typically polenta is made with cornmeal. Grits are a type of cornmeal but it has a courser grind. Nevertheless, grits make a perfect substitute for cornmeal.

Why is my polenta not creamy?

Too little liquid reduces the cooking time hence causing the polenta to be undercooked and lacking creaminess. In this vegan polenta recipe, using enough liquid is key to making the best polenta.

How do you thicken runny polenta?

The best way to fix runny polenta is to cook it for a few more minutes until the liquid evaporates and the polenta thickens.

Is polenta gluten-free?

Cornmeal is naturally gluten-free but it can be cross-contaminated with other grains containing gluten. If you follow a GF diet, I recommend checking the label for the cornmeal. It should have a gluten-free badge on it.

What to do with leftover polenta?

If you have any leftover polenta, you can make polenta fries. Simply cut your cold polenta into the desired shape, then spray with oil, and bake for 30 minutes, or until golden and crispy. You can also fry it with a little bit of olive oil in a pan.

Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (9)

🍮 Recipe Variations

This Vegan Polenta Recipe is quite simple and basic. If you have a bit of extra time, you customize it by adding more ingredients you have in your refrigerator.

  1. Sauté the mushrooms with other vegetables such as carrots, bell peppers, fennel, and tomatoes. You can also add a dash of garlic powder for more flavor.
  2. Add red wine to the mushrooms. Just a splash of wine will give so much depth of flavor. Make sure to cook the mushrooms until the liquid evaporates and the alcohol is cooked off.
  3. For the cozy fall flavors, you can also prepare Polenta with butternut squash or canned pumpkin puree. Just cut a small squash into the small 1-inch size pieces and stir into polenta about 5 minutes into cooking. Cook until the squash is tender and polenta is cooked through.
  4. Another option is to add vegan cheese to your polenta. You can either do it by stirring a vegan cashew cheese into a hot Polenta (I love Miyoko's brand) or sprinkling the cooked dish with some vegan Parmesan cheese.

🌡️ Storing and Reheating

Cooked polenta should be refrigerated within 2 hours of cooking. This vegan polenta recipe can last for up to 4 days if stored in an air-tight container in the fridge.

To freeze - add cooked polenta to a freezer-friendly bag and freeze for up to 3 months.

To reheat - add frozen polenta to a small pot or pan along with a few tablespoons of vegetable broth or plant-based milk. Cover the pot with a lid and simmer stirring occasionally until the polenta is heated through and creamy.

🥄 Serving Suggestions

This Vegan Polenta Recipe is a humble dish that can be enjoyed on its own. To round out the experience I recommend pairing it up with a simple side dish like my Creamy Shaved Brussels Sprouts or Roasted Balsamic Green Beans.

Similar Cornmeal Recipes

  • The Best Tasting Vegan Cornbread Dressing
  • Vegan Cornbread Recipe
  • Vegan Polenta Bites With Black Olive Tapenade

If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

For a quick overview of the recipe, please check out my Vegan Polenta Recipe web story.

Recipe

Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (13)

Vegan Polenta Recipe with Mushrooms

This Vegan Polenta Recipe is ready in just 30 minutes! It's easy to make and packed with umami flavor from the miso and fried mushrooms.

4.60 from 10 votes

Print Pin Rate

Course: Entree, Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 316kcal

Author: Iryna Bychkiv

Ingredients

For the creamy vegan polenta

  • 1 c yellow cornmeal
  • 2 c water or vegetable broth
  • 2 c plant-based milk
  • 2 teaspoon white Miso paste
  • 1 tablespoon nutritional yeast
  • 1 tablespoon vegan butter I like MIyoko's brand

For the sautéed mushrooms

  • 2 tablespoon extra-virgin olive oil or avocado oil
  • 1 medium onion finely minced
  • 16 oz Portobello mushrooms thinly sliced
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoon parsley

Instructions

Prepare vegan polenta

  • In a medium saucepan combine water and plant-based milk and bring it to a boil over medium heat. When the liquid starts to boil, whisk in polenta making sure there are no lumps. Reduce the heat to low and simmer polenta for 15 minutes until all liquid evaporates and polenta is cooked through.

Cook the onion

  • Meanwhile, heat the olive oil in a large skillet over a medium heat. Add the onion and sauté stirring occasionally until the onion is soft, about 7-10 minutes.

Cook the mushrooms

  • Add mushrooms and sauté stirring occasionally until all liquid evaporates and mushrooms are slightly brown on the sides. Season the mushrooms with some salt and pepper and remove from the heat.

Finish the polenta

  • When polenta is fully cooked, stir in white Miso paste, nutritional yeast and vegan butter. Mix with a hand whisk or spoon until combined.

Serve

  • Divide the creamy polenta among the serving bowls, top with the sautéed mushrooms and sprinkle with some fresh parsley leaves.

Notes

Cornmeal. I usedyellow cornmeal. It is stone-ground meaning that its grains have an irregular texture, some of them might be smaller and some - bigger. If you buy a product that specifically says Polenta, it is usually made with a consistent grind. Unlike cornmeal, the polenta grains are smaller and uniform. If you like your polenta porridge to have a smoother texture but you only have cornmeal, you can grind it for a few seconds using a coffee grinder;

Plant-based milk. I prefer using milk with a neutral flavor like Almond, Soy, or Oat Milk. Coconut milk, even the one from the carton still has some coconut flavor and in my opinion, it doesn't pair well with polenta. Whichever plant-based milk you choose, make sure it doesn't have any additions like oils or sugar. See my Vegan Grocery Listpost for brands recommendations;

Mushrooms. This vegan polenta recipe will taste great with any mushrooms. I used Portobello mushrooms because they are the easiest to find. Chanterelles, Shiitakes, or other wild mushrooms would be the next choice;

Miso Paste. There are many Miso paste varieties out there, but in this recipe I specifically use white Miso paste. It's my literally go-to ingredient for every recipe. It has a bold umami flavor and works perfectly in vegan recipes. I usually buyOrganic Miso by Hikari Misoon Amazon. However, Kroger sells it too.

Cooking time. Polenta cooking time may vary depending on if it's a course or stone ground. That's why I recommend keeping an eye on it at the 10-minute mark. Polenta is done when its texture is creamy and the individual grains are tender.

Make sure to whisk often. As the polenta thickens, it can stick to the bottom of the pot very easily.

Storing. Cooked polenta should be refrigerated within 2 hours of cooking. Store it in the pot covered with a lid or other airtight container for no longer than 4 days.

Freezing. Add cooked polenta to a freezer-friendly bag and freeze for up to 3 months.

Reheating. Add frozen polenta to a small pot or pan along with a few tablespoons of vegetable broth or plant-based milk. Cover the pot with a lid and simmer stirring occasionally until the polenta is heated through and creamy.

Nutrition

Calories: 316kcal | Carbohydrates: 43.6g | Protein: 8.8g | Fat: 12.3g | Saturated Fat: 2.4g | Cholesterol: 4mg | Sodium: 449mg | Potassium: 560mg | Fiber: 4.6g | Sugar: 10.9g | Calcium: 194mg | Iron: 3mg

Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

Iryna Bychkiv

Website

Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.

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Reader Interactions

Comments

  1. Jen says

    Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (18)
    Unfortunately, this recipe doesn’t seem to be very well constructed. It’s simple-enough, so most cooks can get around the missing and inconsistent directions, but if you’re going to list ingredients (vegetable broth, garlic), then they should probably appear in the directions.

    Reply

  2. Natalia says

    Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (19)
    I love polenta, a spatially with mushrooms, very good recipe. Thank you

    Reply

  3. Mirlene says

    Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (20)
    This is a good flavorful polenta. Easy to make with simple ingredients on a busy weeknight. Plus its so comforting to have a bowl!

    Reply

  4. Katherine says

    Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (21)
    I love the rich mushrooms on the creamy polenta! Yum!

    Reply

  5. Louise says

    Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (22)
    So creamy and delicious! I've always been a little scared of polenta, but this came out perfectly. The mushrooms on top are *chef's kiss*

    Reply

  6. Tavo says

    Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (23)
    Looks like the perfect fall season dinner! I just read it and I have all the ingredients! Yey! I am making it for dinner! Thanks for the recipe!

    Reply

  7. Dana Sandonato says

    Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (24)
    What a beautiful recipe! I love the savory mushrooms with the creamy polenta. It's so so comforting. Love it for this chillier weather!

    Reply

Leave a Reply

Creamy Vegan Polenta Recipe with Mushrooms (Easy!) (2024)
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