This mushroom polenta is a wholesome, plant-based comfort dish that blends creamy, fiber-rich cornmeal with savory sautéed mushrooms and a zesty chimichurri drizzle.
Packed with plant protein, good fats, and low in saturated fat, it’s a satisfying yet light meal that’s both nourishing and flavorful.
Quick to assemble, naturally gluten-free, and meal-prep friendly, it’s an everyday recipe that brings restaurant-quality flavor to your kitchen.
Creamy Mushroom Polenta
Equipment
- 1 medium saucepan (for polenta)
- 1 large skillet (for mushrooms)
- 1 mixing bowl (for chimichurri)
- 1 Wooden Spoon
- 1 sharp knife + cutting board
Ingredients
For the Polenta
- 1 cup polenta coarse cornmeal
- 4 cups water or vegetable broth for extra flavor
- ½ teaspoon sea salt
- 1 tablespoon olive oil or vegan butter
For the Sautéed Mushrooms
- 2 tablespoons olive oil
- 1 pound 450g mushrooms, sliced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- Salt & black pepper to taste
For the Chimichurri
- ½ cup fresh parsley finely chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 small garlic clove minced
- ¼ teaspoon red pepper flakes
- Salt & pepper to taste
Optional Toppings
- ½ cup roasted chickpeas for crunch
- Handful of microgreens
Instructions
- Prepare the Polenta Base: In a medium saucepan, bring 4 cups of water (or vegetable broth for extra flavor) to a steady boil. Slowly whisk in the polenta in a thin stream while stirring continuously—this helps prevent clumps. Once all the cornmeal is added, reduce the heat to low. Stir often as the mixture thickens, about 30–40 minutes, until the polenta becomes creamy and smooth. If it gets too thick, add a splash of warm water or broth to loosen the texture. Finish by stirring in olive oil or vegan butter and a pinch of sea salt. Keep warm on the stove.
- Sauté the Mushrooms: While the polenta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sliced mushrooms in an even layer, giving them space to sear instead of steam. Let them cook undisturbed for 3–4 minutes, then stir. Add minced garlic and thyme for fragrance, and season with salt and black pepper. Continue sautéing until the mushrooms are golden-brown and tender, about 8–10 minutes. Remove from heat and set aside.
- Mix the Chimichurri Sauce: In a small mixing bowl, combine parsley, olive oil, red wine vinegar, minced garlic, and red pepper flakes. Whisk or stir until the sauce looks vibrant and slightly emulsified. Taste and adjust with more salt, pepper, or vinegar as needed. This bright, zesty sauce will balance the earthy mushrooms and creamy polenta beautifully.
- Optional Crunch: Roast the Chickpeas: If you’d like extra texture, prepare roasted chickpeas. Drain and rinse canned chickpeas, then pat them dry. Spread them on a baking sheet, drizzle with olive oil, and season with salt, pepper, and paprika (optional). Roast in a preheated oven at 400°F (200°C) for 20–25 minutes, shaking halfway through, until crispy and golden.
- Assemble the Polenta Bowls: Spoon a generous portion of creamy polenta into each serving bowl. Arrange the sautéed mushrooms over the top. Drizzle chimichurri sauce liberally across the mushrooms, letting some sink into the polenta for added flavor.
- Add Final Garnishes: Top with a handful of microgreens for freshness and a pop of color. Sprinkle roasted chickpeas on top if you’re using them, which will add a satisfying crunch.
- Serve & Enjoy: Serve immediately while the polenta is warm and creamy. Offer extra chimichurri on the side for guests who love bold flavor. This dish is hearty enough to stand alone as a main course but also pairs beautifully with a crisp side salad.
Notes
- Use vegetable broth instead of water for a deeper, savory flavor in the polenta.
- Stir the polenta regularly while it cooks to avoid lumps and achieve a creamy texture.
- Don’t overcrowd the skillet when cooking mushrooms; this ensures they brown instead of steaming.
- Chimichurri tastes even better if made in advance, allowing flavors to meld.
- Roasted chickpeas add crunch, but toasted nuts or seeds can also be used.
- Keep polenta warm by covering the saucepan, as it tends to firm up as it cools.
- Adjust chimichurri heat level by adding more or less red pepper flakes.
- This dish is naturally gluten-free and can be made oil-free by reducing or skipping the olive oil.
Chef’s Secrets for Best Results
The secret to velvety polenta lies in low and slow cooking.
Rushing the process often leads to grainy or clumpy results, so take the time to stir regularly and let the cornmeal fully hydrate.
When sautéing mushrooms, always cook them in batches if needed—crowding the pan causes them to release water, preventing that golden sear.
Another insider tip is to prepare the chimichurri slightly ahead of time.
Resting allows the garlic and parsley to mellow, giving you a more balanced sauce.
Finally, don’t be afraid to customize—try swapping parsley for cilantro or adding a splash of lemon juice for brightness.
Serving Suggestions and Pairing Ideas
This mushroom polenta is satisfying as a main dish but also works beautifully as part of a larger meal.
Pair it with a crisp green salad tossed in lemon vinaigrette for a refreshing contrast, or serve it alongside roasted vegetables such as asparagus, carrots, or zucchini.
For added protein, you could include roasted chickpeas, white beans, or grilled tofu on top.
If you’d like to elevate the presentation, serve the polenta in shallow bowls, layering mushrooms, chimichurri, and microgreens like a restaurant-style plate.
It’s also a great option for dinner parties, as you can prepare the components ahead of time and assemble just before serving.
Storage Tips and Meal Prep Advice
Polenta naturally thickens as it cools, but don’t worry—it can easily be brought back to life.
Store leftover polenta in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water or vegetable broth and stir until creamy again.
The mushrooms and chimichurri can also be stored separately in airtight containers.
Mushrooms will last up to 3 days in the fridge, while chimichurri can stay fresh for about 5 days.
If you’re meal-prepping, consider making a larger batch of polenta, slicing it into squares once firm, and pan-frying them later for a crispy twist.
Frequently Asked Questions
1. Can I make polenta ahead of time?
Yes! Polenta can be made in advance and stored in the fridge. Once cooled, it will firm up, but you can reheat it on the stove with added broth or water until creamy again.
2. What type of mushrooms work best?
Any variety works well. Cremini, button, or shiitake mushrooms give a great earthy flavor, while oyster or portobello add a meatier bite. A mix of mushrooms brings out the best texture and taste.
3. Is this recipe good for meal prep?
Absolutely. You can make the polenta, mushrooms, and chimichurri ahead of time, then assemble when ready to eat. Just store each component separately for best freshness.
4. Can I make this oil-free?
Yes, you can! Use water or vegetable broth to sauté mushrooms instead of oil, and prepare a lighter chimichurri by reducing or skipping the olive oil. The flavor will still be delicious.
5. How do I prevent polenta from clumping?
The key is to whisk while slowly pouring in the polenta and to stir frequently during cooking. If lumps form, use a whisk to break them up. Cooking on low heat ensures smooth, creamy results.
