Indulge in Vegan Comfort with Creamy Polenta and Red Wine Mushrooms

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:

1. In a medium-sized saucepan, bring water and salt to a boil.
2. 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.
3. 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.
4. 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.
5. Stir in dried rosemary and red wine, and simmer for 5-7 minutes or until most of the wine is absorbed by the mushrooms.
6. 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.
7. Once the polenta is thick and creamy, stir in vegan butter until melted. Adjust seasoning if necessary.
8. 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.