Mushroom Polenta
A wholesome, creamy polenta bowl topped with savory sautéed mushrooms, fresh chimichurri, and optional crunchy roasted chickpeas. This vegan, gluten-free dish is high in fiber, plant-based protein, and perfect for quick, healthy dinners or meal prep.
Equipment
- 1 Medium saucepan
- 1 Large skillet
- 1 wooden spoon (or spatula)
- Measuring cups and spoons
Ingredients
For the Polenta:
- 1 cup polenta coarse cornmeal
- 4 cups water or vegetable broth
- 1 tsp salt
For the Sautéed Mushrooms:
- 2 cups mushrooms sliced
- 1 tbsp olive oil
- Salt and pepper to taste
For Topping (Optional):
- ¼ cup roasted chickpeas
- 2 tbsp chimichurri sauce
- Microgreens for garnish
Instructions
- Prepare the Broth for Polenta: Start by bringing 4 cups of water or vegetable broth to a gentle boil in a medium saucepan. Using broth will infuse the polenta with more flavor than water alone. Add 1 teaspoon of salt to the liquid to season it early, ensuring the polenta absorbs flavor as it cooks. Keep the heat moderate to prevent rapid boiling, which can cause splattering.
- Slowly Add Polenta: Once the liquid is hot, slowly pour in 1 cup of coarse polenta while whisking continuously with a wooden spoon or whisk. This step prevents lumps and ensures a smooth texture. Continue stirring for 2–3 minutes until the mixture starts to thicken. The polenta will absorb liquid gradually, so adding it slowly is key to a creamy consistency.
- Simmer and Stir Polenta: Reduce the heat to low and let the polenta simmer gently. Stir frequently with a wooden spoon to prevent sticking or clumping. This step can take 25–30 minutes, depending on the type of polenta. The goal is a creamy, porridge-like texture that is firm enough to hold a spoon yet soft and smooth.
- Enhance Creaminess: Once the polenta has thickened, stir in a small drizzle of olive oil, vegan butter, or plant-based milk if desired. This adds extra richness and a silky mouthfeel. Taste and adjust salt at this stage. Remember, well-seasoned polenta forms the foundation for the dish, so don’t skip this step.
- Prepare the Mushrooms: While the polenta simmers, clean and slice 2 cups of mushrooms. Avoid washing mushrooms under running water, as they absorb water easily. Instead, wipe them with a damp cloth or paper towel. Slice them evenly to ensure consistent cooking.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer, ensuring they have space to brown rather than steam. Sauté for 6–8 minutes, stirring occasionally until golden brown. Season lightly with salt and pepper. Browning the mushrooms develops deep, earthy flavors that complement the creamy polenta.
- Optional: Roast Chickpeas: If using roasted chickpeas for crunch, preheat the oven to 400°F (200°C). Spread ¼ cup of chickpeas on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt. Roast for 15–20 minutes, shaking halfway through, until crispy. This adds texture and plant-based protein to the dish.
- Assemble the Polenta Bowls: Spoon the hot polenta into individual serving bowls. Spread it evenly to create a cozy base for the toppings. Layer the sautéed mushrooms generously on top. The warmth of the polenta will slightly soften the mushrooms, melding flavors together beautifully.
- Add Fresh Toppings: Drizzle chimichurri sauce over the mushrooms and polenta for a bright, herbaceous finish. Add microgreens for freshness and optional roasted chickpeas for crunch. These finishing touches create a balanced combination of textures, flavors, and colors in each bowl.
- Serve and Enjoy Immediately: Serve the mushroom polenta while hot, offering extra chimichurri on the side for those who enjoy a more vibrant, tangy flavor. Encourage diners to mix all components together for a harmonious bite. This dish is best enjoyed immediately, though leftovers can be reheated gently following the storage tips.
Notes
- For extra creaminess, stir in a splash of plant-based milk or vegan butter to the polenta.
- Use a mix of mushrooms (shiitake, cremini, or button) for richer flavor.
- Roasted chickpeas add crunch, but you can skip them for a softer texture.
- Polenta can be made ahead and reheated with a little water or broth.
- Adjust salt and seasoning to taste, especially if using salted broth.
- Microgreens add freshness and color, but baby arugula or spinach works too.
- Chimichurri can be substituted with pesto or a drizzle of olive oil and lemon for variety.
