Creamy Mushroom Polenta
A creamy and comforting mushroom polenta topped with savory sautéed mushrooms, bright chimichurri, and optional roasted chickpeas for crunch. A healthy, plant-based dish that’s rich in flavor and perfect for everyday meals.
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.
