Crispy Vegan Polenta With Garlic Mushrooms – Creamy and Incredibly Delicious

Ingredients

• 150 g Fine Polenta (fine grind, for a smooth texture)
• 1 tbsp Vegan Butter (softened)
• 2 tbsp Nutritional Yeast Flakes (adds cheesy umami)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 Small Onion (finely diced)
• 2 Garlic Cloves (minced)
• 4 tbsp Olive Oil (extra‑virgin, divided for sautéing and frying)
• 300 g Mushrooms (cleaned and sliced (any variety))
• 250 ml Vegetable Cream (unsweetened soy or oat based)
• 1/2 Lemon (zest and juice)
• 1 tsp Cornstarch (mixed with 2 tbsp water to form slurry)
• 1 tbsp Fresh Parsley (chopped)
• 1 tsp Fresh Thyme (leaves stripped, chopped)

Instructions

1. Combine Polenta Base

   In a mixing bowl, whisk together the fine polenta, vegan butter, nutritional yeast flakes, a pinch of salt and pepper.

   Time: PT2M

2. Cook Polenta

   Transfer the mixture to a saucepan over medium heat. Stir continuously for about 5 minutes until the mixture thickens and pulls away from the sides of the pan.

   Time: PT5M

   Temperature: Medium heat

3. Set Polenta

   Press the hot polenta into a small mold or loaf pan, smoothing the top. Let it cool completely at room temperature, then refrigerate for at least 30 minutes to firm.

   Time: PT30M

4. Sauté Onion & Garlic

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent, then add the minced garlic and cook 1 minute more until fragrant.

   Time: PT4M

   Temperature: Medium heat

5. Cook Mushrooms

   Add the sliced mushrooms to the skillet, season with salt and pepper, and sauté for about 5 minutes until they release their moisture and turn golden.

   Time: PT5M

   Temperature: Medium heat

6. Create Creamy Sauce

   Stir in the vegetable cream, lemon zest, and the juice of half a lemon. Bring to a gentle simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Thicken Sauce

   Mix the cornstarch with 2 tbsp water to form a slurry. Stir the slurry into the simmering sauce and cook for another 2 minutes until the sauce is glossy and thick.

   Time: PT2M

   Temperature: Medium heat

8. Finish Sauce with Herbs

   Remove the sauce from heat and stir in the chopped parsley and thyme.

   Time: PT1M

9. Cube the Polenta

   Unmold the cooled polenta and cut into 1‑inch cubes using a sharp knife.

   Time: PT3M

10. Fry Polenta Cubes

    Heat the remaining 2 tbsp olive oil in a clean skillet over medium heat. Add the polenta cubes in a single layer and fry, turning occasionally, until all sides are golden and crispy, about 7 minutes.

    Time: PT7M

    Temperature: Medium heat

11. Plate and Serve

    Arrange the crispy polenta cubes on a serving plate, spoon the creamy mushroom sauce over them, and garnish with a sprinkle of fresh herbs.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

13g

Carbohydrates

44g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Fine Polenta: Cornmeal (medium grind)
• Instead of Vegan Butter: Coconut oil, Olive oil
• Instead of Nutritional Yeast Flakes: Vegan cheese powder
• Instead of Small Onion: Shallot
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Mushrooms: Portobello mushrooms, Mixed wild mushrooms
• Instead of Vegetable Cream: Cashew cream, Coconut cream (light)
• Instead of Lemon: Lime zest and juice
• Instead of Cornstarch: Arrowroot powder, Tapioca starch
• Instead of Fresh Parsley: Fresh cilantro
• Instead of Fresh Thyme: Dried thyme (1/4 tsp)

Equipment Needed

• Saucepan
• Mixing Bowl
• Wooden Spoon
• Small Mold or Loaf Pan
• Knife
• Cutting Board
• Skillet/Frying Pan
• Spatula
• Measuring Spoons
• Microplane or Zester (optional)
• Small Bowl
• Plate for Resting (optional)

Critical Steps — Do Not Skip

• Cook polenta until it thickens and pulls away from the pan.
• Allow the polenta to cool completely before cutting into cubes.
• Thicken the mushroom sauce with a cornstarch slurry without forming lumps.
• Fry the polenta cubes until golden and crispy on all sides.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for the best flavor.
• Add a splash of white wine to the mushrooms before the cream for extra depth.
• Press the polenta firmly into the mold to avoid cracks when cutting.

Troubleshooting

Storage

Refrigerator: Store leftover polenta cubes and sauce in separate airtight containers for up to 3 days.

Freezer: Polenta cubes freeze well for up to 2 months; thaw and re‑fry before serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the polenta a day ahead, refrigerate, and fry the cubes just before serving.
• The mushroom sauce can be made up to 2 hours ahead; reheat gently over low heat.

Frequently Asked Questions