I declare during cold months, red wine should go in everything!
This vegan creamy polenta and red wine mushrooms is a dream. Quick enough to be a weeknight meal, decadent enough to be a date night meal. Easy creamy polenta takes no time at all and a big steamy bowl is topped with some truly incredible mushrooms. They are cooked with garlic and red wine, and there is probably nothing better than that!
Have you ever made creamy polenta? It is super easy and a great alternative when you get bored with pasta. Also, this whole meal is gluten free! I love crispy polenta cakes too, but you can beat a big hot bowl of creaminess!
So, over the next 2 weeks, I am going to be putting together my perfect holiday meal. This vegan creamy polenta and red wine mushrooms is part of my holiday meal series. This would be the perfect side dish or main dish. During my perfect holiday meal I am going to serve this on the side with some other AMAZING dishes. So stayed tuned for that!
I can’t think of a better way to use mushrooms this fall and winter, and if you have been paying attention, you have probably determined that I love mushrooms. I used baby bella mushrooms and shiitakes. Sauteed with so much garlic, red wine, and veggie broth. It creates the most delicious red wine gravy that can be poured over the polenta!
Vegan Creamy Polenta and Red Wine Mushrooms
Ingredients
Creamy Polenta
- 4 Cups Water
- 1 1/2 Teaspoons Salt
- 1 Cup Corn meal
- 3 Tablespoons Vegan butter, I used Earth Balance
Red Wine Mushrooms
- 1 Tablespoon Olive oil
- 4-6 Cloves Garlic, chopped
- 16 Ounces Mushrooms, I used baby bella and shiitake(sliced)
- 1 Teaspoon Rosemary, dried
- 1/2 Cup Red wine, vegan
- 3/4 Cup Vegetable broth
- 1 Teaspoon Corn starch
- Salt and pepper to taste
Instructions
- First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
- Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
- In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
- Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown.
- Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine.
- Now, whisk together the veggie broth and corn starch in a small bowl. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
- Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
- Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.
Nutrition
That looks amazing. I love creamy polenta. Definitely an underrated staple here in the UK.
This looks so good! And I just ordered a big bucket of corn meal and was wondering what all I could do with it – didn’t even think of adding polenta to our meal rotation till just now 🙂
I hope you like it! I LOVE polenta! It is definitely one of my favorite things to do with corn meal.
And a nice corn bread 😍
I made the Creamy Polenta and Red Wine Mushrooms last night for dinner. I told my husband, it might be my favorite meal of all time. I loved that it was super easy and quick and the flavors were perfect. Thanks for sharing. I took a pic and tagged you on line.
I’m so glad you like it! You are so welcome, and thank you for sharing a photo!!!
My husband and I really enjoyed it!
It’s an elegant meal. It will go on the favorites list. Yum.
Can I use any red wine?
Yes, what ever is your favorite. I used a Cabernet Sauvignon.
I’m making the vegetarian transition and this was SOOOO flavorful thank you!
Go all the way for the animals and go vegan ❤️
I made this and it was D Lish. I had some cream cherry in the fridge leftover from some soup I’ve made, so are use that instead of red wine.
Thank you so much for this delicious recipe! I made it exactly like the recipe, except I used chestnut mushrooms. So very delicious, and I can’t believe how quick and easy the recipe is. Definitely will be making it again.
Could this be made ahead and reheated in microwave? Our holiday dinners are usually around 15 to 20 people, potluck, and this sounds yummy and not the same old and would go well with beef roast.
Polenta gets pretty firm if left to chill, however, I think if you added a bit more vegan butter or water or broth while microwaving, it should become creamy again. I don’t think you would have a problem reheating the mushrooms.
Lauren, This looks delicious! What are your thoughts on leaving out the wine, taste-wise? We’re a no alcohol house. I’d just sub broth, but would that be too bland?
I think just doing all broth would still taste great! It may not have quite the same flavor, but you can always taste it and add anything you think it needs. It would still have a nice gravy like effect though.
I think I would add a little bit of soy sauce gor the taste and color 🙂
Liquid smoke would be good too (with soy sauce)
Not the same at all – red wine has it own taste – but it’s a good way to do it !
A little high quality balsamic vinegar is a nice substitute for red wine. Don’t do a 1 to 1 substitution, but add the balsamic a tsp at a time, tasting between each addition.
Hey Ali, just so you know all the alcohol cooks off 🙂 so it would only be imparting flavour, no alcohol
I will be making this for Thanksgiving. Ty. New here
What you say is true but there could might be an issue where they can not keep any alcohol in the house.
Ali I used balsamic vinaigrette instead of the wine and it came out great!
Absolutely love this recipe. Thank you. Tried it out and it tastes amazing.
Could a balsamico or red wine vinegar be used with some extra vegetable broth? To give a bit more depth to the flavor.
Same ques I had. How did it turn out? Carmen
I had this question, too! Did you try it with red wine vinegar? If so, how much did you use, and how did it come out? If you tried it but don’t remember the proportions, no worries, just want to know if it worked and I can experiment myself.
I made this today and oh my gosh, it was amazing! It was easy, fast, inexpensive, and very flavorful. I moved this recipe to my “Go to Recipes” folder on Pinterest! Thanks for sharing.
Yay! That is so awesome!
Yum! great comfort food for a snowy, cold evening. Very easy to make. Quick note, if your polenta has lumps your trusty hand or electric beater will get rid of them for you.
Awesome! So glad you liked it, and that is such a great tip!!!
I thought it needed a little something more so I carmelized two sliced onions (in coconut oil) for about 15 minutes before adding the mushrooms and carrying on with the sauté from there. Also added parsley at the end.
Loved this. I have been craving meat like no tomorrow since I became pregnant and this curbed today’s lamb and red wine casserole craving. Haven’t had polenta like this before, can’t say I love it but I will just make mash potato next time instead.
I added sliced cherry tomatoes as a personal preference and used the leftover alcohol free red wine that I had sitting in the fridge. So yummy! And so grateful I found this recipe before I caved to the meat craving. Thank you for posting!!
Please please for the animals, don’t cave. Please
This looks so amazing, I’m on my way to the store now to buy the ingredients!!
I’ll let you know how it turns out, which I have no doubt it will be fabulous…
Lauren, your site is pretty amazing. I could get lost here for hours. I can’t imagine the time, organization
and creativity it takes to perfect it. So glad that I stumbled upon it! Know that what you do makes a difference.
Made this tonight for a romantic new year dinner. Me and my partner loved it! So flavorful. Only thing is I didn’t pour the corn meal slow enough so it was a tiny bit clumpy but now i know for next time !! Probably my fave new recipe
To prevent clumping: mix the cornmeal with 1 cup of water to make a slurry.Boil the remaining 3 cups of water, then pour the slurry in the water while stirring.
Thanks for sharing this. I recently discovered this tip on the Quaker corn meal box. It works!
This was amazing!!!!!
The mushrooms were so flavourful. Next time I might try adding pepperoncinis with the mushrooms to add some spice. Very flavourful dish. Meat earring husband approved. I will be making this regularly. Sooo good!!
Is there a video? I somehow screwed this up.
I don’t currently have a video for this one, but is one of the next ones that we plan to do. Can you tell me more about what was messed up? Maybe I can help and give you some tips!
I felt like a gourmet chef after making this. The flavors are rich, earthy and savory. The difference in texture of mushrooms and polenta make it very satisfying. This is outstanding.
Mine doesnt look as good as yours but it taste yammy!
Looks wonderful! What can I substitute the wine/alcohol with? Thank you!
You could just use more broth and add some acidity. Like some rice wine vinegar or apple cider vinegar or even some lemon. Just a splash to give it that hit of acid wine would usually give. I hope that helps!
Alcohol-free red wine.
Hi, actually bought polenta that’s in the fridge. I can just warm that up and use it?
Sure, you can totally use ready to use polenta, and just pour the mushrooms over it.
Thanks for asking this question, I have some in the fridge too 👍🏻
I made this tonight for dinner. It was delicious and I have leftovers to take to work. I will make this again!
I can not say enough how much I loved this! I will be making this dinner often. I started following you and can’t wait to try more of your recipes. Keep them coming!
We enjoyed this for dinner tonight. So delicious! We will definitely make this again and again.
I loved this but I halved the recipe and had next to no gravy, it was still yummy though, should I have halved everything or is that where I went wrong
Hi!
What is the difference between cornmeal and polenta corn grits?
They are essentially the same thing. If you can only find bags of corn meal, that will work. Generally yellow corn meal is used for polenta and white corn meal is used for grits.
This was very good. My sauce was more red than brown like the pictures, but everyone enjoyed it. Thanks for the recipe.
I just finished my first bowl of this and am already thinking about a second helping. It’s SO FLIPPING GOOD! My meat eating husband loves it! What a great recipe, I know this will be one he will ask for again and again.
Made this tonight. It was fantastic. I’m really looking forward to making more of your recipes. This was my first one. I looove your website! Cheers!
Love it!!!!
Just made it for lunch! Delicious! Definitely need to practice making smooth polenta…
Hi there! I’m in the midst of making this dish and just wanted to clarify step number 6. You just add the veg broth to the polenta in a separate sauce pan right? You don’t mix it into the mushrooms at this point?
I’m sorry if this is too late! From timing it seems like you probably made this last night. So, you just do exactly what the instructions say and whisk the veggie broth with the cornstarch and add it to the mushrooms! There is no veggie broth in the Polenta. The Polenta is pretty much done in all of step one and then you simply whisk vegan butter into the Polenta when it’s finished.
My husband is deployed right now and I’m eating vegan while he is gone. was super impressed with the flavors in this reciepe and hope to sneak it in as one of his meals when he gets home. thanks bunches!
xoxo
Wonderful! I love the way the flavor of the creamy polenta pairs with the flavor of the sauce.
Wow! This was wonderful and super easy! Bonus, I had leftovers and they reheated well for lunch! I used fresh rosemary instead of dried because I had some in my yard. Other than that, followed the recipe pretty much exact. Will be adding this to my weekly dinner rotation!
This was so good!! We cheated the plant based butter- so it was vegetarian and not fully vegan…but it was delicious. Very rich and unique flavor.
This recipe is amazing! We have a tradition in our Italian family of serving polenta for dinner on the night of the first snowfall. Such a comfort food! And the savory mushrooms elevated this humble “peasant” food to gourmet level. Thank you!
Delicious!! We had it for dinner and it was so flavorful. Love the creamy polenta. Even my hubby, who is new to plant based eating, thought it was amazing. A definite addition to my new favorites list.
Outstanding! Have had this on my list for some time — will def be in regular rotation now that I’ve made it!
My instant pot has converted me and we made the polenta in that (soo effortless and delicious), but made the shrooms exactly as written here. Divine, ethereal, wholesome and filling! 🙌🏼
Fabulous recipe!!! I followed it exactly and this is a keeper!
Delicious and easy!
This is so delicious! I’ve made it three times in two weeks, perfect every time. Thanks for the recipe. I love your site.
Oh my Gosh this was SO good! and Easy! Mine didn’t look as pretty as yours, but it was delicious!
I made this recipe over the weekend. It was quick, and easy with simple and very few ingredients. I tried the polenta and am just not a fan. It feels too grainy in my mouth. Im not giving up though, i still have more to work with and see if i can make it in a way i can enjoy it. Maybe i didn’t cook it long enough to soften the grain, don’t know. The mushroom sauce was a winner that i will use to pour on my mashed or bakes potato or over another “meat” like recipe of your . The flavor was amazing! I Used what i had on hand at the house a merlot. Yum 😋 . Thank you for sharing this recipe.
I’m glad you enjoyed the flavors! It does sound like the polenta just needs to be cooked longer. It should get nice and smooth and creamy.
This looks so delicious! Is there a protein like tofu, tempeh, seitan, or any legumes I could make to up the protein content that you think would be a good addition? Thank you!
I think any of those would be delicious. Seitan would be super excellent with the mushrooms and red wine!
I’m gonna be honest, I was SUPER skeptical about this recipe. I am NOT a wine fan and I just couldn’t see how it was going to taste good. But it has SO many raving reviews. I tried it. Oh, My, Word. It is DELICIOUS. If you are reading this review and are on the fence it is so so so SO good. I am honestly astonished at how good this taste with so few ingredients. Lauren, Can I call you Lauren? You are a mastermind. This was delicious and I cannot wait to tell every person I know to come to this blog and make this recipe 🙂 Thanks for posting!
Just made today for dinner! Delicious! I did add carrots and red onion to the mushrooms and some Vegan Parmesan to the polenta for some added flavor! So good!
Made this today and it was so easy and delicious!! I’m not vegan, so I added a splash of cream to my gravy at the end, but followed all else to a T.
OMG this recipe is so good. I had never made polenta before and picked up some up on a whim. This recipe has made me loooove polenta and I’m excited to eat it more! Also, the mushrooms are so rich and packed with flavor. Overall 10/10 recipe, super warm, comforting, and easy to make.
This recipe is my husband’s new favorite. I used charleston stone ground coarse grits, because it’s what I had on hand. He ate two healthy helpings, and is now asleep on the couch! This is comfort food you don’t have to feel guiltily about.
Oh. My. Gosh. This was SO good!! This has been added to the dinner rotation~ thank you for sharing!!
We love this dish! I’ve made it several times and have settled on marsala in place of the red wine. It’s very easy (especially if you have a dinner buddy who chops the garlic and mushrooms) and takes very little time to put together. I always add some vegan butter to the polenta, too. Yum yum! thanks. Next up for us is the chickpea-mushroom dish-butter-herb. That’s looks super good!
Hi,
I am in-process with this recipe right now. I added a small amount of red quinoa (or perhaps it’s a combo of red & black) to the polenta for color, texture, and protein. I also added some freshly ground black pepper and dried oregano. I attempted the slurry using a whisk, but perhaps because of the quantities I’m making (yield 12 servings), it balled up and was way too much work. So, I dumped the whole thing into my larger pot of boiling water/soup stock (more flavorful than water, and I always have some in the fridge that I make from vegetable scraps), hit the whole thing with an immersion blender, and voila! Not a lump in sight, it’s cooking up beautifully with no apparent damage to the texture. I am simmering it an a VERY low heat, a bit longer than the recipe calls for due to the quinoa, in a pot with a heavy bottom, with a heat diffuser under the pot. I am stirring it occasionally with a straight-edged metal spatula, and there seems to be little to no sticking on the bottom. Just tasted it and the flavor and texture are great.
I looked up the recipe for the polenta only, and am creating a different end product based on what I have available. How you make the polenta and the sauce you choose to accompany it are both extremely adaptable and forgiving. I do plan to make the R&W recipe sometime…photos are beautiful and reviews are encouraging! Thank you!
PS- I love the feature on your website of hovering over the yield and being able to adjust the yield with a moving slide bar.
Husband has recent CA. After two months plant based diet, this was like eating filet mignon! We loved it!!! I served it over mashed potatoes instead, and sprinkled fresh parsley over the top. Right outta a steak house. Thank you!!!
Hi Laura, the Nurrition facts left out sodium, that’s something I need to watch.
As good as all of the other 5-star reviews say. I made this for my meat-eating partner and he thought it was delicious too. As one reviewer said, it’s straight out of a steak house… but without the horror! When you’re craving meat, but want to avoid it, this recipe will satisfy your cravings.
Thank you, Lauren!!
This was a delicious recipe!! It will definitely be in recipe rotation 😋
I liked this a lot – yum!! I’m usually not a huge fan of polenta, too blah, but the mushrooms, garlic, rosemary, and sauce add great flavor. I did add some caramelized onions as someone suggested, Will make this again for sure!
Fabulous dish! Didn’t change a thing and it came out perfect! Thank you!
I just made this and it is delicious! If you love mushrooms then this is the dish for you. I’m new to the vegetarian world so I’m trying new recipes and this one is a keeper.
One of the best things I’ve eaten in a long while. Amazing and it needed zero tweaking. Perfect exactly how it is. Yum yum yum yum. Thank you !!!!
This dish looks totally awesome! My husband has issues with mushrooms (stems from having cream of mushroom soup every meal for 2 weeks while recovering from cancer surgery years ago!), I’m not crazy about cooked carrots or tofu… what would be a good replacement for the mushrooms?
Hi – I’m sober – what works as a sub for the wine, with this recipe? Thank you !
This was divine! Made as written up until the very end when I added a bit more corn starch because I like a thicker sauce. Delicious!
This was very tasty. I am not vegan so I used chicken better than bouillon. I am also from Louisiana so I used grits (I’ve never seen polenta before). I added a slight bit more wine at the end because I wanted it to taste stronger and look more like your photo. I totally licked the spoon after I finished putting away the mushrooms 🙂
Only this morning I sat eating my plate of noodles at the restaurant and was sad how the chef had not been at all generous about the share of mushrooms! It was then and there that I decided that I have to make mushrooms for dinner tonight. The vegan creamy Polenta with mushrooms was something that satiated my cravings.
Made this tonight and I can’t stop eating it!! Sooooo DELISH!! Thank you for ALL of your amazing recipes!!
Making this for the second time in about two weeks. I cannot even describe how good this is.
This was so damn tasty. Thanks so much for sharing the recipe.
This was a great recipe, I may have over done it with the wine though, but alas, a fine time was had