Slow-cooked mushroom ragout with red wine, garlic and herbs is a delicious vegetarian dish served over creamy polenta. They are cooked with garlic and red wine, and there is probably nothing better than that! thanks. This traditional northern Italian dish will make you want to cuddle up, bite after bite.This is a delicious meat-free version with a rich and creamy wild mushroom stew that'll make you forget you are eating vegan food.Let's cook! So glad you liked it, and that is such a great tip!!! Notes To make the Mushroom and Caramelised Onion Polenta Bites vegan … Or until the mushrooms have absorbed most of the wine. I am simmering it an a VERY low heat, a bit longer than the recipe calls for due to the quinoa, in a pot with a heavy bottom, with a heat diffuser under the pot. […] Vegan Creamy Polenta and Red Wine Mushrooms may be my favorite! Delicious! Bonus, I had leftovers and they reheated well for lunch! Made this tonight. This looks so good! Add the remaining mushrooms a little bit at a time. This has been added to the dinner rotation~ thank you for sharing!! Gosh. Reduce heat to low, cover and simmer for about 10-15 minutes. It's also perfect as a side dish and you can serve it with any vegetables you like. Taste and adjust seasoning. In fact, most of your time will be spent chopping the mushrooms! If you tried it but don’t remember the proportions, no worries, just want to know if it worked and I can experiment myself. And I just ordered a big bucket of corn meal and was wondering what all I could do with it – didn’t even think of adding polenta to our meal rotation till just now . However, I do love this polenta. Season with another pinch of salt and pepper. When the mushrooms finish roasting, they unite with the polenta along with a sprinkling of fresh thyme and grated parmesan. Yum. Just a splash to give it that hit of acid wine would usually give. Is there a protein like tofu, tempeh, seitan, or any legumes I could make to up the protein content that you think would be a good addition? Add ½ cup of extra plant milk to the sauce to reach a more liquid consistency and it can be used as a sauce (e.g. And so grateful I found this recipe before I caved to the meat craving. First, start on the polenta. What are your thoughts on leaving out the wine, taste-wise? Made this tonight for a romantic new year dinner. I can’t imagine the time, organization Wonderful! Thank you! I used a Cabernet Sauvignon. Hi there! I’m not vegan, so I added a splash of cream to my gravy at the end, but followed all else to a T. OMG this recipe is so good. Please please for the animals, don’t cave. It is easy to make, gluten free and super delicious. Have had this on my list for some time — will def be in regular rotation now that I’ve made it! He ate two healthy helpings, and is now asleep on the couch! 1: Measure water and polenta (4 cups of water for 1 cup of polenta) and set the water to boil. Meat earring husband approved. Ingredients. On both cases, serve with a generous amount of sauce on top! I’ll let you know how it turns out, which I have no doubt it will be fabulous…. Welcome in my little Italian Kitchen! We always cook a bit extra and store it in an airtight container for quick healthy meals. Copyright © 2020 Rabbit and Wolves on the Foodie Pro Theme, Vegan Creamy Polenta and Red Wine Mushrooms. Once you've reached creamy consistency, add parsley and turn gently into the stew. Polenta can actually be combined with everything. This is one of my favorite Meatless Monday recipes. In the mean time, make the red wine mushrooms. Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. Simmer for a few more minutes, or until the sauce thickens slightly. Your email address will not be published. Husband has recent CA. If you can only find bags of corn meal, that will work. It is creamy from the vegan … To make Garlic Rosemary Polenta Stuffed Mushrooms, you can use any leftover polenta that you have or make our Vegan Garlic Rosemary Polenta. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. It is DELICIOUS. So stayed tuned for that! Vegan Polenta and Mushroom Casserole: This flavorful dish, full of complex flavors, perfect for weekend lunch, will please vegans and carnivorous alike. I don’t think you would have a problem reheating the mushrooms. Right outta a steak house. Generally yellow corn meal is used for polenta and white corn meal is used for grits. This was my first one. It’s an elegant meal. But it has SO many raving reviews. This was wonderful and super easy! Overall 10/10 recipe, super warm, comforting, and easy to make. I’m really looking forward to making more of your recipes. It may not have quite the same flavor, but you can always taste it and add anything you think it needs. Quick note, if your polenta has lumps your trusty hand or electric beater will get rid of them for you. Next time I might try adding pepperoncinis with the mushrooms to add some spice. So, I dumped the whole thing into my larger pot of boiling water/soup stock (more flavorful than water, and I always have some in the fridge that I make from vegetable scraps), hit the whole thing with an immersion blender, and voila! To give a bit more depth to the flavor. Don’t do a 1 to 1 substitution, but add the balsamic a tsp at a time, tasting between each addition. I used fresh rosemary instead of dried because I had some in my yard. I love the way the flavor of the creamy polenta pairs with the flavor of the sauce. … I had some cream cherry in the fridge leftover from some soup I’ve made, so are use that instead of red wine. Cover the stew with a lid and let cook for 15 mins, adding some more shiitake water if necessary. I followed it exactly and this is a keeper! Add the butter to pot, and stir well. You just add the veg broth to the polenta in a separate sauce pan right? Ciao, I am Nico. We will only send you emails when we have something really important to share with you :-), Nutrition Disclaimer ⋄ imprint ⋄ Privacy Policy, VEGAN WILD AND CREAMY MUSHROOM STEW WITH HEALTHY CORN POLENTA, button, chanterelles, oyster, cremini, king oyster, portobello, enoki, use left over water from shiitake-soaking. Rinse the parsley and remove thicker stems, gather leaves in a pile, and slice roughly. 1: Add shallots, garlic and chili flakes to a large pan or skillet with ¼ cup of water and "water fry" in 4 tablespoons of shiitake water (leftover) until they caramelise, this usually takes 2-3 mins. Set the covered … You only need 1 cup total of polenta for 18 mushrooms, so it is perfect to use leftovers or from a small batch. Try removing the shiitake mushrooms from the kid's portions. I will be making this dinner often. Then add it to the mushrooms. Vegetarian, with a gluten-free option, this recipe is full of delicious, fresh herbs and and earthy, caramelized mushrooms. I started following you and can’t wait to try more of your recipes. Oh. Sure, you can totally use ready to use polenta, and just pour the mushrooms over it. and Easy! Could this be made ahead and reheated in microwave? You could just use more broth and add some acidity. Very easy to make. Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. In a med-large pot, add the water, broth, polenta, and salt. The pan then returns to the oven, where the roasted mushrooms toast up even more as they simultaneously melt into the polenta, … Make sure it is very slow, or the corn meal will clump together. I’m making the vegetarian transition and this was SOOOO flavorful thank you! Serve directly from the pot onto a plate or wooden board. This is outstanding. I had this question, too! How did it turn out? We recommend using at least three different sorts. 2). Taste for seasoning. Place on stove over high … PS- I love the feature on your website of hovering over the yield and being able to adjust the yield with a moving slide bar. I made this tonight for dinner. I love creamy polenta. Made this today and it was so easy and delicious!! I tried the polenta and am just not a fan. Mine doesnt look as good as yours but it taste yammy! Our holiday dinners are usually around 15 to 20 people, potluck, and this sounds yummy and not the same old and would go well with beef roast. I’m glad you enjoyed the flavors! This was amazing!!!!! It is definitely one of my favorite things to do with corn meal. Polenta stores well for up to 3 days and it's perfect for food prep. I’m in the midst of making this dish and just wanted to clarify step number 6. Quick enough to be a weeknight meal, decadent enough to be a date night meal. This recipe is amazing! Add plant milk and flour (through a small sieve to avoid lumps). I love crispy polenta cakes too, but you can beat a big hot bowl of creaminess! Savory Polenta Cake is a brilliant side dish to go alongside meats, poultry or salads. You are so welcome, and thank you for sharing a photo!!! The Polenta is pretty much done in all of step one and then you simply whisk vegan butter into the Polenta when it’s finished. Bourguignon is a stew of slowly simmered ingredients in a hearty red wine along with pearl onions and carrots. Keep them coming! and creativity it takes to perfect it. Let cook for some more minutes to let the flavours grow. Hey Ali, just so you know all the alcohol cooks off so it would only be imparting flavour, no alcohol, I will be making this for Thanksgiving. This vegan seitan and mushroom bowl with polenta is reminiscent of beef stroganoff but classed up a bit by eliminating the meat and dairy and serving it spooned over some creamy polenta. How to Make Mushroom Polenta This mushroom polenta recipe consists of three basic components – the polenta, sautéed mushrooms, and chimichurri. Very rich and unique flavor. Whisk gently while adding the cornmeal in … This vegan creamy polenta and red wine mushrooms is part of my holiday meal series. Rinse the fresh mushrooms and cut into stripes. Add more shiitake water if necessary.2: Once shallot and garlic are golden, add shiitake-mushrooms to the mix. The flavour can be too intense for a young palate. Although a traditional Italian-style ragu is a slow-cooked sauce based on meat (beef and/or pork), this mushroom … Creamy Polenta with Wild Mushrooms, Garlic and Sage. It will go on the favorites list. Vegan mushrooms and polenta A vegan mushroom, polenta and vegan cheese dish can not get any better than this. Thank you! Carmen. This looks so delicious! I’m sorry if this is too late! We loved it!!! Remove from heat. I made the Creamy Polenta and Red Wine Mushrooms last night for dinner. I don’t currently have a video for this one, but is one of the next ones that we plan to do. This was so good!! Drain the shiitake and cut into thin 1 cm (¼ inch) slices and save the shiitake "water" for the sauce. I attempted the slurry using a whisk, but perhaps because of the quantities I’m making (yield 12 servings), it balled up and was way too much work. You don’t mix it into the mushrooms at this point? Your email address will not be published. Simplest version: polenta with salt and pepper, a pat of butter, and some Parmigiano Reggiano cheese. Do not move or … I will be making this regularly. You can make them all in advance, but even if you don’t, it comes together pretty quickly. The mushroom sauce was a winner that i will use to pour on my mashed or bakes potato or over another “meat” like recipe of your . This vegan sausage and mushroom pomodoro can be served over pasta or gnocchi as well. Plus, … Bring the water and salt to a boil in a medium sized sauce … Yum! * Percent Daily Values are based on a 2000 calorie diet. There are two main ways of eating your polenta: 1) pour the boiled polenta into a cast iron pan or rectangular baking form and bake for 30-40 mins until golden. At just over 400 calories, this vegetarian … Lauren, This looks delicious! 1: Soak shiitake mushrooms in lukewarm water and set aside.2: Rinse the fresh mushrooms and cut into stripes. We hope you loved this super healthy umami-rich mushroom polenta! We prefer to maintain the shape of the various mushrooms by cutting them into not-too-thin stripes and maintaining the "umbrella" shape. Maybe I can help and give you some tips! It is done when it is nice and thick and has absorbed all the liquid. Did you try it with red wine vinegar? If using a different polenta recipe, it may not be vegan or gluten free. , « VEGAN CHICKPEA FLOUR CREPES WITH SAUTÉED MUSHROOM AND BÉCHAMEL SAUCE FILLING, VEGAN SILKY PEANUT BUTTER TOFU WITH BLACK RICE COOKED IN COCONUT MILK ». I always add some vegan butter to the polenta, too. I hope you like it! Like some rice wine vinegar or apple cider vinegar or even some lemon. Hi, . Go all the way for the animals and go vegan ❤️. That’s looks super good! 4: add salt, pepper, thyme while stirring. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Rabbit and Wolves is an amazing vegan blog for […], […] Vegan Creamy Polenta and Red Wine Mushrooms: 457 Calories per serving […], […] Vegan Creamy Polenta and Red Wine Mushrooms […], […] served this with a cheesy polenta, leveraging a favorite recipe by Lauren Hartmann @rabbitandwolves. I LOVE polenta! Then add the rosemary and red wine. I did add carrots and red onion to the mushrooms and some Vegan Parmesan to the polenta for some added flavor! I’m so glad you like it! This rich and creamy polenta is topped with sautéed mushrooms seasoned and thyme (one of my favorite herbs). What a great recipe, I know this will be one he will ask for again and again. If you are reading this review and are on the fence it is so so so SO good. I can just warm that up and use it? Is there a video? Sauteed with so much garlic, red wine, and veggie broth. I took a pic and tagged you on line. Thanks for sharing. Seitan would be super excellent with the mushrooms and red wine! Also added parsley at the end. Definitely need to practice making smooth polenta…. They will love the polenta! I can’t think of a better way to use mushrooms this fall and winter, and if you have been paying attention, you have probably determined that I love mushrooms. I am stirring it occasionally with a straight-edged metal spatula, and there seems to be little to no sticking on the bottom. It was easy, fast, inexpensive, and very flavorful. So yummy! This vegan bourguignon is a vegetarian variation of the classic dish beef bourguignon.. Cover the stew with a lid and let cook for 15 mins, adding some more shitake water if necessary. To prevent clumping: mix the cornmeal with 1 cup of water to make a slurry.Boil the remaining 3 cups of water, then pour the slurry in the water while stirring. Measure water and polenta (4 cups of water for 1 cup of polenta) and set the water to boil. We have a tradition in our Italian family of serving polenta for dinner on the night of the first snowfall. Set aside. A humble but tasty combination. I’ve made it several times and have settled on marsala in place of the red wine. Definitely an underrated staple here in the UK. Salt the water when boiling.2: Slowly pour the polenta into boiling water, whisk/stir constantly until all polenta is stirred in and there are no lumps of flour left.3: Keep medium heat and be cautious of the "polenta-bubbles", they have a lava-like consistency and can get you really burned if it reaches skin. Will be adding this to my weekly dinner rotation! It would be amazing with all mushrooms too! Add plant milk and flour (through a small sieve to avoid lumps). I am honestly astonished at how good this taste with so few ingredients. If so, how much did you use, and how did it come out? But polenta is actually a great alternative to pasta, rice or potatoes. And the savory mushrooms elevated this humble “peasant” food to gourmet level. The mushrooms were so flavourful. Mushrooms, I used baby bella and shiitake(sliced). Only thing is I didn’t pour the corn meal slow enough so it was a tiny bit clumpy but now i know for next time !! Once smooth, change tool from whisk to wooden spoon and stir occasionally every 1-2 mins on low-medium heat. My. I’ve made it three times in two weeks, perfect every time. I also added some freshly ground black pepper and dried oregano. Add the chopped garlic. Not a lump in sight, it’s cooking up beautifully with no apparent damage to the texture. Salt the water when boiling. Add shallots, garlic and chili flakes to a large pan or skillet with ¼ cup of water and "water fry" in 4 … Short on time? Maybe i didn’t cook it long enough to soften the grain, don’t know. Excerpts and links may be used, provided that full and clear credit is given to Lauren Hartmann and Rabbit and Wolves with appropriate and specific direction to the original content. Thank you so much for this delicious recipe! This recipe for Polenta with Wild Mushrooms, Garlic, and Sage is cozy and comforting, perfect for the cooler months of spring … Share with family and friends while wearing fluffy, soft socks (optional). Im not giving up though, i still have more to work with and see if i can make it in a way i can enjoy it. It would still have a nice gravy like effect though. Once shallot and garlic are golden, add shiitake-mushrooms to the mix. Add shallots, garlic and chili flakes to a large pan or skillet with ¼ cup of water and "water fry" in 4 tablespoons of shiitake water (leftover) until they caramelise, this usually takes 2-3 mins. I made this and it was D Lish. You are a mastermind. The recipe is simple – four cups of water, salt, 1 cup of cornmeal. I am pretty sure I started off a recent blog post by talking about the cold weather, but yesterday was FRIGID. The difference in texture of mushrooms and polenta make it very satisfying. Comforting and delicious! This mushroom stew is rich, flavourful and super simple to prepare. Heat oil in a skillet or pan. I’d just sub broth, but would that be too bland? So, you just do exactly what the instructions say and whisk the veggie broth with the cornstarch and add it to the mushrooms! Enjoy! So flavorful. Have you ever made creamy polenta? Ingredients Veggies of your choice: I went for mushrooms, onions and cherry tomatoes. Outstanding! We serve our creamy vegan polenta with mushroom ragù. Liquid smoke would be good too (with soy sauce) We love this dish! The flavor was amazing! Such a comfort food! It should get nice and smooth and creamy. Start flavouring; add salt, pepper, thyme while stirring. This recipe is my husband’s new favorite. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. New here. A little high quality balsamic vinegar is a nice substitute for red wine. I used charleston stone ground coarse grits, because it’s what I had on hand. Other than that, followed the recipe pretty much exact. I somehow screwed this up. Ty. Thank you!!! The Best Gluten-Free Vegan Dinners - Rabbit and Wolves, Cheesy Polenta with Red Wine Mushrooms » The Life of Ariel Faith, The Best Vegan Low Calorie Recipes - Rabbit and Wolves, 42 Comfort Food Recipes With No Meat Or Dairy - 2019, Creamy Lentils with Spinach and Cheesy Polenta - Cancel The Meating. I do plan to make the R&W recipe sometime…photos are beautiful and reviews are encouraging! Fabulous recipe!!! The flavors are Mediterranean, the concept Dominican. This recipe was adapted from "The Crepes of Wrath". Here is the link for the vegan version of this recipe. On both cases, serve with a generous amount of sauce on top! 2 ways of eating your polenta: 1) pour the boiled polenta into a cast iron pan or rectangular baking form and bake for 30-40 mins until golden. So very delicious, and I can’t believe how quick and easy the recipe is. 3: Add wine to the mix once the pan is hot and let evaporate. They are essentially the same thing. This delicious Vegan Polenta and Mushroom Casserole, perfect for weekend lunch, will please vegans and carnivores alike. This is comfort food you don’t have to feel guiltily about. Yum yum! Serve directly from the pot onto a plate or wooden board. Me and my partner loved it! Just made it for lunch! Just tasted it and the flavor and texture are great. It does sound like the polenta just needs to be cooked longer. First, cook the polenta using my “instant” polenta method. Love the creamy polenta. © Lauren Hartmann and Rabbit and Wolves, 2020. We enjoyed this for dinner tonight. My sauce was more red than brown like the pictures, but everyone enjoyed it. My husband is deployed right now and I’m eating vegan while he is gone. I served it over mashed potatoes instead, and sprinkled fresh parsley over the top. I added sliced cherry tomatoes as a personal preference and used the leftover alcohol free red wine that I had sitting in the fridge. Also, the mushrooms are so rich and packed with flavor. It was delicious and I have leftovers to take to work. Cheers! Try not to press the parsley leaves too hard as you may bruise them. Taste the polenta for salt and remove from stove once cooked. This was very good. Delicious! I looked up the recipe for the polenta only, and am creating a different end product based on what I have available. Mine didn’t look as pretty as yours, but it was delicious! Also, this whole meal is gluten free! Lauren, Can I call you Lauren? Mmmmmmmmm.....what is better than a comforting bowl of Mushroom Polenta? Looks wonderful! Easy creamy polenta takes no time at all and a big steamy bowl is topped with some truly incredible mushrooms. Not the same at all – red wine has it own taste – but it’s a good way to do it ! Haven’t had polenta like this before, can’t say I love it but I will just make mash potato next time instead. Awesome! Loved this. Simmer for about 5-7 minutes, reducing heat as needed. and flavorful Gremolata – flavorful and health, featuring vibrant spring produce that can be made in under 30 minutes. I thought it needed a little something more so I carmelized two sliced onions (in coconut oil) for about 15 minutes before adding the mushrooms and carrying on with the sauté from there. We cheated the plant based butter- so it was vegetarian and not fully vegan…but it was delicious. I tried it. Vegan & Gluten Free! I could get lost here for hours. So glad that I stumbled upon it! We used: 450 grams of button mushrooms, 350 grams portobello mushrooms, 350 grams of chantarelles, 250 grams oyster mushrooms, 250 grams cremini mushrooms, 200 grams king oyster mushrooms, 120 grams enoki mushrooms. My instant pot has converted me and we made the polenta in that (soo effortless and delicious), but made the shrooms exactly as written here. That looks amazing. Even my hubby, who is new to plant based eating, thought it was amazing. A simple vegetarian dinner that can be made in under 30 minutes. Polenta Butter (vegan) Brown sugar (a tiny bit) … I hope that helps! It was quick, and easy with simple and very few ingredients. I loved this but I halved the recipe and had next to no gravy, it was still yummy though, should I have halved everything or is that where I went wrong. Vegan-Adaptable and Gluten-free. Bring the water and salt to a boil in a medium-sized pot. What can I substitute the wine/alcohol with? Just look at those rich colors in that mushroom ragù! I love your site. Yes, what ever is your favorite. Taste the polenta for salt and remove from stove once cooked. Add wine to the mix once the pan is hot and let evaporate. I’m gonna be honest, I was SUPER skeptical about this recipe. Probably my fave new recipe. It is super easy and a great alternative when you get bored with pasta. The polenta can easily be exchanged for pasta, rice or a crunchy piece of toast - just add the mushroom stew on top, and it will enrich your favourite grain with a beautiful earthy feel and flavour.In need of sauce? I promise . I am NOT a wine fan and I just couldn’t see how it was going to taste good. It’s no secret … I declare during cold months, red wine should go in everything! I think any of those would be delicious. . Creamy polenta is topped with a wild mushroom that’s ragú cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! A definite addition to my new favorites list. Delicious!! 4: Thinly chop the parsley, shallots, and garlic. I just finished my first bowl of this and am already thinking about a second helping. Let cook for some more minutes to let the flavours grow. It looks and tastes like all day flavor but it really only takes about an hour or so to make. Add more shiitake water if necessary. Hi, actually bought polenta that’s in the fridge. You can use any mushrooms you find in your  local grocery store. Thanks for asking this question, I have some in the fridge too . I Used what i had on hand at the house a merlot. Polenta has its roots in Italy and is especially in the northern regions extremely popular. Yum . Ali I used balsamic vinaigrette instead of the wine and it came out great! Spices: I used some oregano, thyme and garlic powder. This was SO good!! great comfort food for a snowy, cold evening. was super impressed with the flavors in this reciepe and hope to sneak it in as one of his meals when he gets home. Oh, My, Word. Then add the sliced mushrooms. Stir every few minutes. thanksgiving, Christmas, festive occasions). Creamy Vegan Polenta with Wild Mushroom and Tomato Ragu This Vegan Creamy Polenta is buttery, silky cold-weather comfort food that will warm your soul. We prefer to maintain the shape of the various mushrooms by cutting them into not-too-thin stripes and maintaining the "umbrella" shape.3: Drain the shiitake and cut into thin 1 cm (¼ inch) slices and save the shiitake "water" for the sauce. Saute for a minute. If like me you are passionate about Italy, good food, and a slow & sustainable lifestyle, this is the right community for you. Thank you for sharing this recipe. Paired with a rich, umami-packed ragu made of wild mushrooms and cherry tomatoes. We had it for dinner and it was so flavorful. Served over crispy fried polenta triangles, your favourite grain and with a side of greens, this hearty grain bowl has it all! Add pine nuts to a non-stick pan and roast lightly on medium to high heat for a slight crunch. Full recipe + amounts can be found in the recipe card … Healthy Polenta Pizza. I added a small amount of red quinoa (or perhaps it’s a combo of red & black) to the polenta for color, texture, and protein. There is no veggie broth in the Polenta. Set aside once pine nuts are lightly brown. A simple elegant recipe for Creamy Polenta with Spring Veggies ( fiddlehead ferns, morel mushrooms and asparagus- or sub others!) The flavors are rich, earthy and savory. Could a balsamico or red wine vinegar be used with some extra vegetable broth? I loved that it was super easy and quick and the flavors were perfect. This mushroom ragù with ricotta polenta is a rich and flavorful vegetarian dinner recipe that won’t take forever to put together. Divine, ethereal, wholesome and filling! Please, This looks so amazing, I’m on my way to the store now to buy the ingredients!! Definitely will be making it again. This Healthy Polenta Pizza is so delicious and hearty! Set aside to cool down for 5 mins before serving. Oh my Gosh this was SO good! I did tweak it a little bit, but the recipe itself was something I found on Pinterest. Same ques I had. The word bourguignon (pronounced boor-gee-nyawn) refers to a recipe prepared in the style of the French region of Bourgogne. I cook Vegan Italian Recipes that taste as delicious as non vegan ones. Wow! Thank you for posting!! I think I would add a little bit of soy sauce gor the taste and color I think just doing all broth would still taste great! Save my name, email, and website in this browser for the next time I comment. What is the difference between cornmeal and polenta corn grits? Thank you! We’re a no alcohol house. Have you ever treated yourself to a warm, delicious and comfortable dish of polenta? Make sure it is all combined and there are no lumps. After all, polenta is a gluten-free whole grain, and the robust, chunky sauce is vegetarian, full of fiber and mineral-rich portobellos. I told my husband, it might be my favorite meal of all time. From timing it seems like you probably made this last night. This is so delicious! This vegan creamy polenta and red wine mushrooms is a dream. Peel shallots and garlic cloves and chop everything together into fine pieces. 4: Once smooth, change tool from whisk to wooden spoon and stir occasionally every 1-2 mins on low-medium heat. How you make the polenta and the sauce you choose to accompany it are both extremely adaptable and forgiving. So, over the next 2 weeks, I am going to be putting together my perfect holiday meal. Sooo good!! I made this recipe over the weekend. The perfect meal for a chilly fall … Slowly pour the polenta into boiling water, whisk/stir constantly until all polenta is stirred in and there are no lumps of flour left. Polenta is one of my favorite carbs and these mushrooms are out of this […], […] recipe. So delicious! Depending on your polenta type, you need to cook it for 15-60 mins. Add the Parmesan, if using. Sprinkle with a pinch of salt and pepper. Know that what you do makes a difference. It’s very easy (especially if you have a dinner buddy who chops the garlic and mushrooms) and takes very little time to put together. Bring to a boil, then […], Your email address will not be published.