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Baked Polenta with Oven Roasted Mushrooms

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  • Author: The Plant-Powered Dietitian
  • Total Time: 65 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This healthy, delicious baked polenta with oven roasted mushrooms is so easy to make! Featuring only 7 ingredients (not including pantry staples), you can make this hearty vegan, gluten-free recipe in no time and serve it as the star of your meal.

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
  • 5 garlic cloves, minced
  • ¼ teaspoon salt (optional)
  • ¼ teaspoon black pepper
  • ¼ cup fresh thyme (plus more for garnish)

Polenta:

  • 6 cups water
  • 1 ½ cups polenta, dried
  • 1 tablespoons extra virgin olive oil
  • ¼ teaspoon salt (optional)
  • ¼ teaspoon black pepper 
  • 4 ounces vegan parmesan, shredded or shaved (i.e., Follow Your Heart or Violife; or make Cashew Parmesan cheese here)
  • ½ cup plant-based milk or creamer, plain, unsweetened

Toppings: (optional)

  • Thyme leaves
  • Freshly ground black pepper
  • Course sea salt 

Instructions

  1. Preheat oven to 325 F. 
  2. Slice mushrooms into large pieces (do not chop into small pieces, as the mushrooms will shrink) and arrange on a baking sheet. 
  3. Drizzle with olive oil and lemon juice.
  4. Sprinkle with minced garlic, salt (optional), black pepper, and fresh thyme. Toss with tongs to distribute well. 
  5. 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). 
  6. While mushrooms are roasting, prepare the polenta. 
  7. 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. 
  8. 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. 
  9. Place the skillet (or sauté pan or Dutch oven) with polenta on the top rack of the oven and bake for about 30 minutes until tender. (You can bake the polenta in the top rack of the oven while the mushrooms finish roasting on the lower rack.) Remove polenta from oven and stir in vegan parmesan cheese and plant-based milk or creamer with a whisk, until smooth and creamy. The mushrooms should be done roasting by now (remove from oven and set aside). When mushrooms are out of the oven, brown the polenta by setting the oven temperature to broiler setting and returning polenta to oven top rack for about 4-5 minutes to reheat and get slightly golden on top. 
  10. Remove polenta from oven. Arrange with mushrooms on top. May garnish (optional) with more fresh thyme, freshly ground black pepper, and course sea salt. 
  11. Serve immediately in skillet (or sauté pan or Dutch oven).
  12. Makes 6 servings. 
  • 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

Find it online: https://sharonpalmer.com/baked-polenta-with-oven-roasted-mushrooms/