Step into a world of vegan comfort food bliss with this Creamy Polenta and Red Wine Mushrooms recipe. Creamy, hearty polenta meets savory, wine-infused mushrooms in a dish that’s as satisfying as it is flavorful. Whether you’re a seasoned vegan or just looking to explore plant-based cuisine, this dish is sure to delight your taste buds and leave you craving more.
In our household, the arrival of chilly evenings often calls for a cozy meal that warms both body and soul. This Creamy Polenta and Red Wine Mushrooms recipe has become our go-to comfort food, loved by both my partner and me. It all started when we decided to explore vegan cooking together, and this dish quickly became a staple. The creamy texture of the polenta, combined with the rich flavors of the red wine-infused mushrooms, creates a harmony of tastes and textures that never fails to impress. Each bite feels like a warm hug on a cold night, making it the perfect dish to share with loved ones.
Why This Vegan Comfort Dish is a Must-Try
- Creamy polenta infused with vegan butter for richness
- Savory mushrooms cooked in a red wine sauce for depth of flavor
- Perfect balance of textures and flavors for a satisfying meal
- Plant-based recipe suitable for vegans and non-vegans alike
- Simple yet impressive dish that’s perfect for cozy nights in or special occasions
Ingredients: Creamy Polenta:
- 4 cups water
- 1 1/2 teaspoons salt
- 1 cup cornmeal
- 3 tablespoons vegan butter (such as Earth Balance)
Red Wine Mushrooms:
- 1 tablespoon olive oil
- 4-6 cloves garlic, chopped
- 16 ounces mushrooms, sliced (such as baby bella and shiitake)
- 1 teaspoon dried rosemary
- 1/2 cup vegan red wine
- 3/4 cup vegetable broth
- 1 teaspoon cornstarch
- Salt and pepper to taste
Instructions:
- In a medium-sized saucepan, bring water and salt to a boil.
- Gradually pour cornmeal into the boiling water, whisking continuously to prevent clumping. Cook over low heat, stirring frequently, for 10-15 minutes or until thickened.
- While the polenta is cooking, prepare the red wine mushrooms. Heat olive oil in a non-stick or cast-iron skillet over medium-high heat. Add chopped garlic and sauté for 1 minute.
- Add sliced mushrooms to the skillet, season with salt and pepper, and sauté for 5 minutes or until mushrooms have released their liquid and started to brown.
- Stir in dried rosemary and red wine, and simmer for 5-7 minutes or until most of the wine is absorbed by the mushrooms.
- In a small bowl, whisk together vegetable broth and cornstarch. Add the mixture to the skillet with the mushrooms and simmer for a few more minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Once the polenta is thick and creamy, stir in vegan butter until melted. Adjust seasoning if necessary.
- Serve the creamy polenta in bowls, topped with the red wine mushrooms and sauce. Enjoy immediately!
Notes:
- Feel free to customize this recipe by adding your favorite herbs or spices to the polenta or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
