Cooking creamy polenta might seem daunting, but it's surprisingly straightforward. While some types of polenta require constant stirring and a longer cooking time, fine polenta made from precooked maize cooks in just about 20 minutes. You can whip up this rich and creamy dish in the same time it takes to roast your mushrooms, making it a perfect option for a cozy dinner.

The Simplicity of Polenta Preparation

Many believe that polenta demands constant attention, but that's a myth. If you use a heavy-bottomed pot that distributes heat evenly and keep the flame low, you only need to stir every five minutes or so. This allows you to focus on preparing the roasted mushrooms, which will be the flavorful topping for your polenta.

Once your polenta is cooked, enhance its flavor and creaminess by mixing in a generous piece of vegan butter and some nutritional yeast. This addition brings a delightful richness without dairy. Serve the hot, creamy polenta on plates and top it with your perfectly roasted mushrooms and their delicious juices. If you're particularly hungry, you can also fry some vegan sausages to complement the dish.

I hope you love this creamy polenta with balsamic mushrooms as much as my husband and I do!

Ingredient Highlights

Polenta: For this recipe, I recommend using fine polenta made from precooked ground maize. This type cooks quickly, usually in 15-20 minutes, making it perfect for busy nights. Steer clear of quick-cook polenta, as it can yield a different texture and flavor.
Mushrooms: Any variety of mushrooms will work well in this dish. I often use chestnut mushrooms, known as cremini in the US, but adding oyster mushrooms can provide an extra layer of flavor.
Thyme: Fresh thyme complements the earthiness of mushrooms beautifully. If fresh thyme isn’t available, a pinch of dried thyme will do. For an added touch, consider frying some sage leaves to sprinkle on top before serving.
Balsamic Vinegar: Balsamic vinegar enhances the natural sweetness of polenta and pairs wonderfully with mushrooms. I prefer a high-quality balsamic vinegar that’s thicker and more intense, but if you’re using a less expensive option, adjust the quantity to taste.
Soy Sauce: A splash of soy sauce enhances the mushrooms' flavor. For a gluten-free option, tamari works perfectly.
Smoked Paprika: Adding a touch of smoked sweet paprika can deepen the flavor of the dish, or you can use liquid smoke if you prefer.
Maple Syrup: A hint of maple syrup balances the vinegar's acidity. If maple syrup isn’t on hand, other liquid sweeteners or rich muscovado sugar are excellent substitutes.
Garlic: While optional, roasting a whole head of garlic alongside the mushrooms can add incredible flavor. Blend the roasted cloves into the polenta for an extra layer of richness.
Olive Oil: Use extra virgin olive oil for marinating the mushrooms, but any neutral oil will suffice.

Steps to Make Creamy Polenta with Balsamic Mushrooms

1. Roast the Mushrooms
Preheat your oven to 425°F (220°C) and place sliced mushrooms in a baking tray. Bake for about 10 minutes to release excess moisture. If using garlic, roast a whole head alongside the mushrooms.

2. Add the Marinade
Once the mushrooms have shrunk, toss them in a marinade made of olive oil, balsamic vinegar, maple syrup, soy sauce, thyme, and smoked paprika. Return the tray to the oven for another 10 minutes, stirring halfway through.

3. Cook the Polenta
In a heavy-bottomed pot, combine polenta and salt in simmering liquid (either water or a mix of water and plant-based milk). Gradually whisk in the polenta to prevent lumps, then reduce the heat, cover, and stir every 3-5 minutes until thickened (about 15-20 minutes).

4. Finish and Serve
Once the polenta is cooked, mix in the vegan butter and nutritional yeast. Taste and adjust the seasoning as needed. Spoon the creamy polenta onto plates and top with the balsamic mushrooms and their flavorful juices.