It’s the season to be cosy so today’s recipe really fits the bill. I made a plate of cosy and creamy polenta topped with balsamic mushrooms and it really hits the spot, I tell you. This creamy polenta is easy to make and really delicious, it’s like a hug in a bowl on a chilly autumn evening. Even better when consumed in front of a fire and paired up with a glass of your favourite wine if you are feeling exuberant.
Making creamy polenta may seem like a project not to be undertaken lightly, but it really isn’t that hard. There are a few different types of polenta and some of them do take close to an hour of stirring but not all. I used fine polenta which is made from precooked maize and because of that it only takes about twenty minutes to cook. It can be ready in the time it takes for the mushrooms to come out of the oven and you are set.
Polenta doesn’t have to be stirred continuously either. As long as you pick a trusted heavy bottomed pot, one that does not catch every time you use it and keep the heat very low, it only needs a good stir every 5 minutes or so. Once your polenta is ready, turn the flavour and texture up a bit by allowing a generous chunk of vegan butter and some nutritional yeast to melt into it for added richness and flavour. Divide piping hot and creamy polenta between plates and top with roasted mushrooms and their juices for a delicious cosy and satiating dinner. If you and your company are feeling extra hungry, fry up your favourite vegan sausages as well and add them to the mushroom topping. I hope you’ll enjoy this creamy polenta with balsamic mushrooms as much as my husband and I have.
MORE ABOUT THE INGREDIENTS
POLENTA: I used fine polenta made from pre-cooked ground maize that takes only 15-20 minutes to cook, but it’s not the same as quick-cook polenta, which only takes minutes to cook. Whatever polenta you use follow the packet instructions for the best result. If you cannot find polenta, how about serving balsamic mushrooms on top of orzotto, risotto made with orzo pasta, for example.
MUSHROOMS: You can use any mushrooms for this dish. I usually make it with chestnut mushrooms, which are known as cremini in the US. Sometimes I add a few oyster mushrooms too if I happen to have any on hand.
THYME: The leaves from a few sprigs of thyme are a nice addition here as thyme and mushrooms are a classic combination. If you don’t have fresh thyme, use a good pinch of dry. I also fried a few sage leaves to add on top as a decoration, but that’s totally optional.
BALSAMIC VINEGAR: Balsamic vinegar and mushrooms is a delicious combination, it also happens to work really well against naturally sweet polenta. I used quality balsamic vinegar (65% of grape must) that is more intense and syrupy, but cheaper brands also work fine. They are a little less intense so you may need to add a bit more.
SOY SAUCE: A splash of soy sauce seasons the mushrooms and intensifies their flavour so don’t be shy. I used all purpose soy sauce, but if you are making this dish for someone who is gluten-free, use tamari instead. Otherwise, you could also use salt, of course.
SMOKED PAPRIKA: A dash of smoked sweet (as opposed to hot) paprika is a nice touch, I find, but you can also just use some liquid smoke instead.
MAPLE SYRUP: A small amount of maple syrup balances the acidity of the vinegar beautifully. You can replace maple syrup with another liquid sweetener or with sugar, I would recommend rich muscovado sugar if you have it.
GARLIC: Garlic is an optional addition, but I like to roast an entire head of garlic while roasting my mushrooms so that I can blend roasted cloves with some liquid and add it to my polenta for an added depth of flavour.
OLIVE OIL: I used extra virgin olive oil for the marinade, but you can use any oil you like as long as it has a neutral flavour.
HOW TO MAKE IT?
1) PRE-BAKE THE MUSHROOMS
Place sliced mushrooms in a large baking tray. Allow them to bake in a hot oven for about 10 minutes, until they shrink and excess moisture cooks out. Coat in the marinade and return to the oven. If you like garlic, I recommend baking an entire head of garlic at the same time as the mushrooms, it can then be blended with the liquid and added to the polenta for a great depth of flavour.
2) BAKE AFTER ADDING MARINADE
Bake mushrooms coated in the marinade for a bit longer, until fully cooked and the juices have reduced.
3) COOK POLENTA
Add polenta and salt to a pot of simmering liquid – you can use water or a mixture of water and plant milk if you prefer. Add polenta in a slow and steady stream while whisking the entire time to stop polenta from getting lumpy. Once all of the polenta has been added, continue to whisk until the mixture has thickened, then low the heat to a minimum, cover and stir every 3-5 minutes for the next 15-20 minutes. Finally rest for 5 minutes at the end.
4) FINISH IT OFF AND PLATE
Once polenta has rested, mix in a lump of vegan butter, some nutritional yeast and adjust the seasoning to your taste. Divide between plates, top with balsamic mushrooms and serve.
CREAMY POLENTA
- 175 g / 1¼ cups fine polenta*
- 1 tsp salt, more to taste
- 20 g / ½ cup nutritional yeast
- a chunk of vegan butter, optional
- black pepper, to taste
MUSHROOMS
- 400 g / 14 oz chestnut mushrooms, cut into 7 mm / 0.25″ slices
- a whole head of garlic (optional)
- 20 ml / 1½ tbsp olive oil
- 60 ml / ¼ cup quality balsamic vinegar*
- 15 ml / 1 tbsp maple syrup
- 30 ml / 2 tbsp soy sauce or tamari (if GF)
- 1-2 garlic cloves, finely grated
- a few springs of fresh thyme or ½ tsp dry thyme
- ½ tsp smoked sweet paprika
- Warm up the oven to 220° C / 425° F (if using fan setting, decrease the temp to 200° C / 390° F) and grab a large baking dish.
- Combine 1½ tbsp of olive oil, 4 tbsp balsamic vinegar, 1 tbsp maple syrup, a grated garlic clove, fresh or dry thyme, ½ tsp smoked paprika and 2 tbsp of soy sauce (or tamari) in a small bowl. Mix well and set aside.
- Place sliced mushrooms in the baking dish and put into the oven for about 10-15 minutes – until the mushrooms release their natural juices and most of these juices evaporate.
- If you like garlic, you may want to roast a whole head of garlic alongside the mushrooms to blend into the polenta later. Cut the top of the garlic head off to expose the cloves, drizzle with a little oil, wrap in kitchen foil and pop on the oven shelf next to the dish with mushrooms. Roast until tender, about 25 minutes.
- Stir balsamic marinade through partially-cooked mushrooms and return the dish into the oven for another 10 minutes, giving them a stir halfway through. When done, the mushrooms should be fully cooked and there should be a bit of thickened marinade still left in the dish. If you want the mushrooms roasted further, lift them out of the thickened balsamic marinade and return them to the oven on their own for another 5-10 minutes – otherwise too much of the marinade will cook out.
POLENTA
- Combine polenta and salt in a measuring jug.
- Add 1 liter and 200 ml (5 cups) of water or a mixture of water and plant milk (1-2 cups of oat milk or almond milk works nicely) to a heavy based pan with a lid. If using using roasted garlic, squeeze roasted cloves into a blender and blend with some of the liquid before adding to the pot.
- Cover the pot with a lid and allow the liquid to come to a simmer.
- Pour in polenta in a slow and steady stream to the middle of the simmering liquid while whisking the whole time.
- Carry on whisking for a few minutes, just until the mixture thickens. Decrease the heat to a minimum, cover the pot with a lid and set the timer to about 5 minutes.
- Give polenta a good whisk, cover and carry on cooking for another 15 minutes, stirring well every 3-5 minutes.
- Once ready, switch the heat off and allow the pot to sit there, covered, for 5 more minutes.
- Finally, stir in vegan butter and nutritional yeast. Adjust consistency by adding a touch more liquid if you prefer it runnier, season to taste and serve topped with balsamic mushrooms and their juices.
*BALSAMIC: I used thick and syrupy balsamic that is quite intense like this, if using cheaper stuff you may want to add a little more.