entrees

Vegan Creamy Polenta and Red Wine Mushrooms

I declare during cold months, red wine should go in everything!

This vegan creamy polenta and red wine mushrooms is a dream. Quick enough to be a weeknight meal, decadent enough to be a date night meal. Easy creamy polenta takes no time at all and a big steamy bowl is topped with some truly incredible mushrooms. They are cooked with garlic and red wine, and there is probably nothing better than that!

Have you ever made creamy polenta? It is super easy and a great alternative when you get bored with pasta. Also, this whole meal is gluten free! I love crispy polenta cakes too, but you can beat a big hot bowl of creaminess! 

So, over the next 2 weeks, I am going to be putting together my perfect holiday meal. This vegan creamy polenta and red wine mushrooms is part of my holiday meal series. This would be the perfect side dish or main dish. During my perfect holiday meal I am going to serve this on the side with some other AMAZING dishes. So stayed tuned for that!

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 used baby bella mushrooms and shiitakes. Sauteed with so much garlic, red wine, and veggie broth. It creates the most delicious red wine gravy that can be poured over the polenta!

5 from 6 votes
Vegan Creamy Polenta and Red Wine Mushrooms
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Super creamy polenta, topped with mushrooms cooked in red wine and garlic. 

Course: Main Course, Side Dish
Servings: 4
Author: Lauren Hartmann
Ingredients
Creamy Polenta
  • 4 Cups Water
  • 1 1/2 Teaspoons Salt
  • 1 Cup Corn meal
  • 3 Tablespoons Vegan butter, I used Earth Balance
Red Wine Mushrooms
  • 1 Tablespoon Olive oil
  • 4-6 Cloves Garlic, chopped
  • 16 Ounces Mushrooms, I used baby bella and shiitake(sliced)
  • 1 Teaspoon Rosemary, dried
  • 1/2 Cup Red wine, vegan
  • 3/4 Cup Vegetable broth
  • 1 Teaspoon Corn starch
  • Salt and pepper to taste
Instructions
  1. First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.

  2. Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid. 

  3. In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.

  4. Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. 

  5. Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine. 

  6. Now, whisk together the veggie broth and corn starch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.

  7. Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.

  8. Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce. 

 

 

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21 Comments

  • Reply
    Richard Church
    November 23, 2018 at 11:11 pm

    That looks amazing. I love creamy polenta. Definitely an underrated staple here in the UK.

  • Reply
    Julia
    November 27, 2018 at 9:08 pm

    This looks so good! 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 🙂

    • Reply
      Lauren Hartmann
      November 27, 2018 at 11:04 pm

      I hope you like it! I LOVE polenta! It is definitely one of my favorite things to do with corn meal.

  • Reply
    Tammy Marcelain
    November 27, 2018 at 9:28 pm

    I made the Creamy Polenta and Red Wine Mushrooms last night for dinner. I told my husband, it might be my favorite meal of all time. I loved that it was super easy and quick and the flavors were perfect. Thanks for sharing. I took a pic and tagged you on line.

    • Reply
      Lauren Hartmann
      November 27, 2018 at 11:03 pm

      I’m so glad you like it! You are so welcome, and thank you for sharing a photo!!!

  • Reply
    Chris Payne
    November 29, 2018 at 9:52 pm

    Can I use any red wine?

    • Reply
      Lauren Hartmann
      November 30, 2018 at 4:02 pm

      Yes, what ever is your favorite. I used a Cabernet Sauvignon.

  • Reply
    Harmony
    December 1, 2018 at 3:35 am

    I’m making the vegetarian transition and this was SOOOO flavorful thank you!

  • Reply
    Becky
    December 2, 2018 at 12:37 am

    I made this and it was D Lish. I had some cream cherry in the fridge leftover from some soup I’ve made, so are use that instead of red wine.

  • Reply
    Ildikó Ridley
    December 3, 2018 at 6:55 pm

    Thank you so much for this delicious recipe! I made it exactly like the recipe, except I used chestnut mushrooms. So very delicious, and I can’t believe how quick and easy the recipe is. Definitely will be making it again.

  • Reply
    Joanne Minuete
    December 5, 2018 at 12:51 am

    Could this be made ahead and reheated in microwave? 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.

    • Reply
      Lauren Hartmann
      December 5, 2018 at 2:49 pm

      Polenta gets pretty firm if left to chill, however, I think if you added a bit more vegan butter or water or broth while microwaving, it should become creamy again. I don’t think you would have a problem reheating the mushrooms.

  • Reply
    Ali
    December 6, 2018 at 6:01 pm

    Lauren, This looks delicious! What are your thoughts on leaving out the wine, taste-wise? We’re a no alcohol house. I’d just sub broth, but would that be too bland?

    • Reply
      Lauren Hartmann
      December 6, 2018 at 9:21 pm

      I think just doing all broth would still taste great! It may not have quite the same flavor, but you can always taste it and add anything you think it needs. It would still have a nice gravy like effect though.

    • Reply
      Noa
      December 11, 2018 at 6:54 pm

      Hey Ali, just so you know all the alcohol cooks off 🙂 so it would only be imparting flavour, no alcohol

    • Reply
      Christine
      December 12, 2018 at 10:49 pm

      Ali I used balsamic vinaigrette instead of the wine and it came out great!

  • Reply
    dks64
    December 7, 2018 at 3:54 am

    I made this today and oh my gosh, it was amazing! It was easy, fast, inexpensive, and very flavorful. I moved this recipe to my “Go to Recipes” folder on Pinterest! Thanks for sharing.

    • Reply
      Lauren Hartmann
      December 7, 2018 at 2:04 pm

      Yay! That is so awesome!

  • Reply
    Lori Oakley
    December 7, 2018 at 2:52 pm

    Yum! great comfort food for a snowy, cold evening. Very easy to make. Quick note, if your polenta has lumps your trusty hand or electric beater will get rid of them for you.

    • Reply
      Lauren Hartmann
      December 7, 2018 at 3:15 pm

      Awesome! So glad you liked it, and that is such a great tip!!!

  • Reply
    Leslie
    December 9, 2018 at 4:41 pm

    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. Also added parsley at the end.

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