Vegan Creamy Polenta with Red Wine Mushrooms Recipe

Introduction

This Vegan Creamy Polenta and Red Wine Mushrooms dish is a perfect blend of comforting creaminess and rich, savory flavors. Quick enough for a weeknight dinner yet elegant enough for a special occasion, it features tender mushrooms simmered in red wine and garlic atop smooth, buttery polenta. A delightful gluten-free meal that warms you up during colder months.

Ingredients

• Creamy Polenta:
• 4 cups water
• 1 1/2 teaspoons salt
• 1 cup corn meal
• 3 tablespoons vegan butter (such as Earth Balance)
• Red Wine Mushrooms:
• 1 tablespoon olive oil
• 4-6 cloves garlic, chopped
• 16 ounces mushrooms (baby bella and shiitake), sliced
• 1 teaspoon dried rosemary
• 1/2 cup red wine (vegan)
• 3/4 cup vegetable broth
• 1 teaspoon corn starch
• Salt and pepper to taste

Instructions

1. Step 1: Bring the water and salt to a boil in a medium saucepan. Slowly pour the corn meal in a steady stream while whisking continuously to prevent lumps. Ensure the mixture is smooth and well combined.
2. Step 2: Reduce the heat to low, cover, and simmer the polenta for 10–15 minutes, stirring every few minutes until it thickens and all liquid is absorbed.
3. Step 3: While the polenta simmers, heat olive oil over medium-high heat in a non-stick or cast iron skillet. Add chopped garlic and sauté for about one minute.
4. Step 4: Add sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until they release their liquid and start to brown.
5. Step 5: Stir in dried rosemary and red wine. Simmer for 5–7 minutes, adjusting heat as needed, until the mushrooms absorb most of the wine.
6. Step 6: Whisk together vegetable broth and corn starch in a small bowl. Add this mixture to the mushrooms and simmer for a few more minutes until the sauce thickens. Season with additional salt and pepper to taste, then remove from heat.
7. Step 7: Once the polenta is thick and creamy, stir in the vegan butter until melted. Adjust seasoning if needed and remove from heat.
8. Step 8: Serve the creamy polenta in bowls and top generously with the red wine mushrooms and sauce. Enjoy immediately.

Tips & Variations

• For extra richness, stir in a splash of unsweetened plant-based milk to the polenta before serving.
• Try other mushroom varieties like cremini or oyster mushrooms for different textures and flavors.
• If you prefer a thicker sauce, add a little more cornstarch slurry gradually until desired consistency is reached.
• Use gluten-free corn meal to keep this dish entirely gluten-free.

Storage

Store leftover polenta and mushrooms separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the polenta gently on the stove or microwave, adding a splash of water or plant milk to loosen if it has thickened. Reheat mushrooms in a skillet over medium heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry red wine for the mushrooms?

Yes, dry red wine works best to add depth and balance to the mushroom sauce. Just ensure the wine is vegan-friendly, as some wines use animal products in filtering.

Is this recipe suitable for gluten-free diets?

Absolutely. Using corn meal that is labeled gluten-free makes this entire dish safe for gluten-free diets, making it a great alternative to pasta or other grains.

Vegan Creamy Polenta with Red Wine Mushrooms Recipe

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★★★★★

4.7 from 122 reviews

This Vegan Creamy Polenta and Red Wine Mushrooms recipe features a luscious, creamy polenta base topped with savory mushrooms cooked in garlic, red wine, and vegetable broth. Quick and easy to prepare, this dish is perfect for a cozy weeknight dinner or an elegant date night meal. The rustic combination of baby bella and shiitake mushrooms, flavored with rosemary and a rich red wine sauce, complements the smooth, buttery vegan polenta beautifully. This gluten-free vegan dish is both comforting and decadent, ideal for fall and winter dining.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Creamy Polenta

• 4 Cups Water
• 1 1/2 Teaspoons Salt
• 1 Cup Corn meal
• 3 Tablespoons Vegan butter (such as Earth Balance)

Red Wine Mushrooms

• 1 Tablespoon Olive oil
• 4–6 Cloves Garlic, chopped
• 16 Ounces Mushrooms (baby bella and shiitake, sliced)
• 1 Teaspoon Dried rosemary
• 1/2 Cup Red wine (vegan)
• 3/4 Cup Vegetable broth
• 1 Teaspoon Corn starch
• Salt and pepper to taste

Instructions

1. Prepare the polenta: Bring the water and salt to a boil in a medium saucepan. Slowly pour the corn meal into the boiling water in a steady stream while whisking continuously to prevent lumps. Ensure all corn meal is fully incorporated.
2. Cook the polenta: Reduce the heat to low, cover the saucepan, and simmer for 10-15 minutes. Stir every few minutes until the polenta thickens and absorbs all the liquid.
3. Cook the mushrooms: While the polenta cooks, heat olive oil in a non-stick or cast iron skillet over medium-high heat. Add chopped garlic and sauté for about one minute until fragrant.
4. Sauté mushrooms: Add the sliced mushrooms to the skillet, season with a pinch of salt and pepper, and sauté for 5 minutes or until the mushrooms release their liquid and begin to brown.
5. Add rosemary and red wine: Sprinkle dried rosemary over the mushrooms, pour in the red wine, and simmer for 5-7 minutes, adjusting the heat as needed, until most of the wine is absorbed by the mushrooms.
6. Thicken the sauce: In a small bowl, whisk together vegetable broth and corn starch until smooth. Add this mixture to the mushrooms and simmer for a few more minutes until the sauce thickens slightly. Season with salt and pepper to taste, then remove from heat.
7. Finish the polenta: Once the polenta is thick and creamy, stir in the vegan butter until melted. Taste and adjust seasoning with salt as needed. Remove from heat.
8. Serve: Spoon the creamy polenta into bowls and top with the red wine mushrooms and sauce. Serve immediately for best texture and flavor.

Notes

• Make sure to add the corn meal slowly to avoid lumps in the polenta.
• Use a good quality vegan butter for the best creamy texture and flavor in the polenta.
• For deeper mushroom flavor, you can mix different mushroom varieties as used here: baby bella and shiitake.
• Use vegan-friendly red wine to maintain the dish’s vegan status.
• Adjust seasoning throughout cooking as mushrooms and polenta can take salt differently.
• This dish is naturally gluten-free and vegan, making it suitable for those dietary preferences.

Keywords: vegan creamy polenta, red wine mushrooms, easy vegan dinner, gluten free vegan meal, mushroom recipe, creamy polenta recipe, vegan main dish, vegetarian, plant-based, fall recipes