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Horizontal image of a pile of sauteed baby bellas on creamy polenta in a black bowl.

Creamy Polenta with Herbed Mushrooms

  • Author: Raquel Smith
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This creamy polenta is so easy to make. Serve with mushrooms sauteed in sherry and fresh herbs for a hearty vegan dinner.



For the Polenta:

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 tablespoons vegan margarine (Earth Balance is my preferred brand)
  • 1 tablespoon nutritional yeast

For the Mushrooms:

  • 1 pound small baby bella mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup cooking sherry
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • Salt and pepper, to taste


For the Polenta:

  1. Bring the water and salt to a boil in a medium-sized pot. Whisk gently while adding the cornmeal in a steady stream. Turn the heat to medium and continue stirring until the cornmeal has thickened substantially, about 5-7 minutes. You should be able to scrape it away from the bottom of the pan for a second before it falls back together.
  2. Turn the heat to low, cover the pot, and cook the cornmeal for 30 minutes, stirring every 10 minutes or so. The stirring is important to cook the mixture evenly without burning it.
  3. Remove from the heat and add the margarine and nutritional yeast, then stir until combined.

For the Mushrooms:

  1. While the polenta is cooking, wash and quarter the mushrooms. Heat the oil in a large skillet over medium-high heat and add the mushrooms. Cook, stirring often, until they begin to release their moisture, about 4-5 minutes.
  2. Add the sherry and herbs, stir well, and let cook until most of the moisture has boiled off, about 4-5 minutes. Stir every now and then.
  3. When the mushrooms are done, add some freshly ground salt and pepper, to taste.
  4. Serve the polenta and top with mushrooms and some extra fresh herbs.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Comfort Food
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: polenta, cornmeal, mushrooms, herbs, vegan, gluten-free