Vegan Creamy Polenta with mushrooms
Super easy and deliciously creamy vegan polenta with mushrooms recipe. It's the ultimate comfort food and so easy to make. Plus it tastes absolutely decadent and amazing.
Making this creamy polenta with mushrooms takes no time at all, and can even fit into a busy weeknight schedule.
Ingredients
Creamy Polenta
- 3 cups Water
- 1 cup Vegetable Broth
- 1 cup Polenta/corn meal
- 3 tbsp Vegan Butter
- Pinch of salt
Creamy Mushrooms
- 1 tbsp Olive Oil
- 1 Leek Sliced
- 2 cloves Garlic Minced
- 16 oz Mushrooms
- 1 tbsp Soy Sauce
- 1 can Full Fat Coconut Milk
- Pinch of salt
- Pinch of Pepper
- 1 bunch Fresh Parsley Chopped
Instructions
- Bring the water and salt to a boil in a medium sized pot. Pour in the corn meal while whisking and whisk until there's no more lumps. Reduce the heat to low and let the polenta simmer for 10-15 minutes while stirring occasionally.
- In the mean time, heat a pan with olive oil and add the sliced mushrooms and leeks. Let them cook for around 5-10 minutes until the leeks are soft and the mushrooms begin to take on a golden color.
- Once the mushrooms are softened, add the garlic, salt, pepper and soy sauce. Combine everything and pour in the coconut milk. Bring the sauce to a boil and do a taste test. Add more spices if needed. Turn the heat down a little and let the mushroom sauce simmer and start to reduce a little.
- Next, add the vegan butter to your polenta (and if you want an extra cheesy taste you can add 2 tbsp Nutritional yeast as well). Stir the polenta until everything is combined and take it off the heat. Pour the chopped parsley into the mushroom sauce and quickly stir together last minute.
- Serve the polenta in a bowl topped with the mushroom sauce and garnish with a little freshly chopped parsley. Enjoy