Description
Make this easy oven-baked polenta and mushrooms skillet featuring creamy polenta, oven roasted mushrooms, and fragrant thyme. This vegan, gluten-free recipe is perfect as a main dish, side dish, or festive holiday entrée.
Ingredients
Scale
Oven-Roasted Mushrooms:
- 1 ½ pounds mushrooms (i.e., shitake, oyster, chanterelle, maitake, crimini)
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper
- 2 tablespoons fresh thyme (or 2 teaspoons dried thyme), plus more garnish, if desired
Polenta:
- 5 cups water
- 2 cups polenta, dried
- 1 tablespoons extra virgin olive oil
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper
- 4 ounces (1/2 cup) vegan parmesan, shredded or shaved (i.e., Follow Your Heart or Violife)
- 1 cup plant-based milk, plain, unsweetened (i.e., oat, soy, or almond)
Toppings: (optional)
- Thyme leaves
- Freshly ground black pepper
- Course sea salt
Instructions
- Preheat oven to 325 F.
- Coarsely slice mushrooms (do not chop into small pieces, as the mushrooms will shrink) and arrange on a baking sheet.
- Drizzle with olive oil and lemon juice.
- Sprinkle with minced garlic, salt (optional), black pepper, and fresh thyme. Toss with tongs to distribute well.
- Place in the oven on the lower rack and bake for about 45-50 minutes, until tender and browned, stirring every 15 minutes. Remove from the oven and set aside. (You will be cooking the polenta in the oven while the mushrooms are roasting. See step 9).
- While mushrooms are roasting, prepare the polenta.
- Pour water into a large (20-inch) skillet or sauté pan (you can also use a medium Dutch oven) over medium-high heat. Bring to a boil.
- Add the polenta, olive oil, salt (optional), and black pepper to the boiling water and stir with a whisk until smooth and bubbly (about 3 minutes). Remove from stove.
- Place the skillet (or sauté pan or Dutch oven) with polenta on the top rack of the oven and bake for about 20 minutes. Remove polenta from oven and stir in vegan parmesan cheese and plant-based milk with a whisk, until smooth and creamy. Return polenta to oven to cook for an additional 10 minutes. When the mushrooms are done roasting, remove from the oven, and set aside.
- Brown the polenta (remove mushrooms) by setting the oven temperature to the broil setting with the polenta on the top rack for about 4-5 minutes until polenta is slightly golden on top.
- Remove polenta from oven. Arrange with the mushrooms on top. May garnish with more fresh thyme, freshly ground black pepper, and course sea salt, if desired. Allow to rest for about 5 minutes, then serve immediately in skillet (or sauté pan or Dutch oven). Makes 6 (about 1 1/2 cups each) servings.
- Makes 6 servings.
Notes
May add cubed extra firm tofu in step 2 to increase protein in recipe.
May need to moisten polenta mixture with additional plant-based milk when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3 g
- Sodium: 235 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g