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vegan mushroom polenta recipe

Creamy Vegan Polenta with Roasted Mushrooms

This creamy vegan polenta with roasted mushrooms is a comforting Italian-inspired dish made with simple ingredients. Smooth, rich cornmeal pairs perfectly with deeply savory mushrooms for an easy, satisfying plant-based meal ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course, Side Dish
Cuisine: Italian, Northern Italian, Plant-Based / Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Polenta
  • 1 cup medium-coarse cornmeal polenta
  • 3 –5 cups water or unsweetened plant-based milk cashew or soy preferred
  • 2 –3 tablespoons nutritional yeast
  • Salt to taste
  • 1 –2 tablespoons olive oil or vegan butter optional, for richness
For the Roasted Mushrooms
  • 12 oz mushrooms cremini, oyster, or a mix
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • Black pepper to taste
  • 1 –2 teaspoons red wine vinegar after roasting

Method
 

Roast the Mushrooms
  1. Preheat the oven to 425°F (220°C).
  2. Gently clean the mushrooms and trim tough ends. Slice into even pieces.
  3. Toss with olive oil, salt, and pepper.
  4. Spread in a single layer on a baking sheet.
  5. Roast for 20 minutes, flipping halfway, until golden with crisp edges.
  6. Remove from oven and drizzle with red wine vinegar. Set aside.
Cook the Polenta
  1. In a high-sided saucepan, add cornmeal and 3 cups of water or plant milk.
  2. Bring to a gentle boil while stirring, then reduce heat to a steady simmer.
  3. Stir frequently for 10–15 minutes to prevent sticking.
  4. As it thickens, add more liquid ¼ cup at a time until creamy and smooth.
  5. Continue cooking until the texture is soft and no longer gritty.
  6. Stir in nutritional yeast, olive oil or vegan butter (if using), and salt to taste.
Serve
  1. Spoon the creamy polenta into bowls or plates.
  2. Top generously with roasted mushrooms.
  3. Serve immediately while warm and creamy.

Notes

  • Polenta thickens as it cools. If needed, reheat gently with a splash of water or plant milk.
  • For firmer polenta, use less liquid. For softer, spoonable polenta, use more.
  • Mixing mushroom types adds deeper flavor and texture.
  • This dish works equally well as a simple weeknight dinner or an elegant side for guests.