Polenta is a staple in Italian cuisine, known for its creamy texture and versatility. This version, featuring earthy mushrooms, fragrant garlic, and rich coconut milk, takes comfort food to a whole new level.
With a hint of thyme and a cheesy flavor from nutritional yeast, this dish delivers depth and warmth in every bite.
You’ll be amazed at how easy it is to create restaurant-quality polenta right in your kitchen!
What is Polenta?
Polenta is a classic Italian dish made from ground cornmeal. When cooked, it becomes a creamy, porridge-like base that pairs beautifully with various toppings. It’s naturally gluten-free and can be enjoyed in multiple ways — soft and creamy or cooled and sliced for grilling or frying.
This recipe focuses on a creamy, flavorful version infused with mushrooms and garlic, making it a hearty and satisfying dish.
Ingredients You’ll Need
This recipe calls for simple yet flavorful ingredients, ensuring a delicious result with minimal effort.
Polenta Base:
- 4 cups vegetable broth
- 1 cup yellow cornmeal (coarse or medium grind)
- 1 cup coconut milk (full-fat for extra creaminess)
- 2 tablespoons olive oil
Flavor Enhancers:
- 3 cloves garlic, minced
- 2 cups mushrooms (cremini, shiitake, or button), sliced
- ½ teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons nutritional yeast (for a cheesy flavor)
Step-by-Step Instructions
1. Prepare the Mushrooms and Garlic
Start by slicing the mushrooms and mincing the garlic. Heat a large skillet over medium heat and add olive oil. Once hot, toss in the mushrooms and let them cook for about five minutes, stirring occasionally. As they start to brown, add the minced garlic and dried thyme. Cook for another three minutes until fragrant. Set aside.
2. Heat the Liquid
In a large saucepan, bring the vegetable broth and coconut milk to a gentle simmer over medium heat. Stir occasionally to prevent any separation.
3. Cook the Polenta
Slowly whisk in the cornmeal while stirring continuously to prevent lumps. Reduce the heat to low and keep stirring frequently. The mixture will begin to thicken within five minutes.
4. Simmer and Stir
Let the polenta cook for about 20 minutes, stirring often. If it gets too thick, add a little extra warm vegetable broth to loosen it up. You’re looking for a smooth, creamy consistency.
5. Incorporate the Mushrooms and Nutritional Yeast
Once the polenta is thick and creamy, stir in the sautéed mushrooms and garlic. Mix well, then add nutritional yeast, salt, black pepper, and red pepper flakes if using.
6. Taste and Adjust
Give the polenta a taste and adjust seasoning as needed. If it’s too thick, add a splash of coconut milk. If you want a stronger cheesy flavor, mix in a bit more nutritional yeast.
7. Serve and Enjoy
Spoon the creamy mushroom and garlic polenta onto plates or into bowls. Garnish with fresh parsley and an extra drizzle of olive oil for added richness. Serve hot and enjoy immediately!
Serving Suggestions
This creamy polenta is incredibly versatile. Here are some great ways to enjoy it:
- With Roasted Vegetables: Serve alongside roasted zucchini, bell peppers, or eggplant.
- As a Base for Protein: Pair with grilled tofu, sautéed chickpeas, or tempeh.
- Topped with a Drizzle of Truffle Oil: Elevate the dish with a few drops of truffle oil for a gourmet touch.
- Paired with a Side Salad: A fresh, tangy salad balances the rich flavors of the polenta.
Tips for the Best Creamy Polenta
- Whisk Continuously at the Start: This helps prevent lumps and ensures a smooth texture.
- Use High-Quality Cornmeal: The quality of the cornmeal affects the final texture and flavor.
- Cook Low and Slow: Letting polenta simmer slowly results in a rich and creamy dish.
- Adjust the Thickness: If polenta thickens too much, stir in more warm broth or coconut milk.
- Serve Immediately: Polenta firms up as it cools, so it’s best enjoyed fresh. If needed, reheat with a little extra liquid to restore creaminess.
Frequently Asked Questions
Can I Make This Dairy-Free?
Yes! This recipe is naturally dairy-free, thanks to coconut milk and nutritional yeast, which create a rich and cheesy flavor without dairy.
What Can I Do with Leftover Polenta?
Polenta firms up as it cools. You can slice the leftovers and pan-fry them for crispy polenta cakes or bake them for polenta fries.
Can I Make Polenta Ahead of Time?
Absolutely! Store it in an airtight container in the fridge for up to three days. Reheat on the stovetop with a splash of liquid to bring back the creamy consistency.
Final Thoughts
Creamy mushroom and garlic polenta is the ultimate comfort food — rich, satisfying, and packed with flavor. Whether you’re serving it as a side dish or the main event, this recipe is sure to become a favorite. Give it a try and let me know how you like it!
