Roasted Polenta and Mushrooms Skillet with Thyme — A Cozy Vegan, Gluten-Free Major Dish
Heat, cozy, and filled with savory taste, this Oven-Baked Polenta and Mushrooms Skillet is the proper recipe whenever you need one thing easy but extremely satisfying. Creamy polenta bakes to perfection within the oven whereas hearty mushrooms roast till they’re golden and infused with aromatic thyme. This comforting dish is totally vegetarian, vegan, gluten-free, and plant-based, making it excellent for weeknight dinners, elegant entertaining, or vacation meals. Serve it as a flavorful primary dish, a hearty facet, or a festive addition to your seasonal menu. With minimal prep and only a handful of healthful elements, this straightforward oven-roasted recipe brings rustic, earthy flavors to the desk with easy type
This baked polenta recipe is very easy! Simply get your mushrooms prepared on a baking sheet, and whereas they’re roasting, cook dinner the polenta over the range, then switch it to the oven with the mushrooms to complete baking. Whenever you’re finished, you’ll get pleasure from this hearty polenta skillet recipe, which you’ll serve proper out of the skillet–no further cleanup required. The oven roasted mushrooms add a wealthy savory high quality to the earthy polenta bake. Get it on the desk in beneath an hour (most of that point is letting the oven do the work!). With simply 7 elements (not together with pantry staples) you’ll be able to put collectively a very superior meal that’s glorious for busy weeknights, particular meals, holidays, and potlucks. What to serve with polenta? This recipe is hearty sufficient to be the principle occasion, however it’s also possible to contemplate it a facet dish to accompany protein-based dishes, equivalent to lentil patties or nut loaves. I prefer to serve it with a crisp vegetable salad to complete off the meal.
Polenta vs Grits
What’s the distinction between polenta and grits? What’s polenta? Effectively, they’re each constructed from floor corn, however grits originated with Native American meals traditions that crossed over into American Southern meals tradition. Grits are constructed from dent corn and it’s often white (however may also be yellow or blue if particular corn varieties are used). Grits is often floor extra finely and has a stronger corn taste. Polenta originated in Northern Italy and is constructed from flint corn that’s yellow (generally it may be a white corn selection). Polenta is often floor to medium-coarse texture and has a milder corn taste.
Is Polenta Gluten-Free?
Sure, polenta is constructed from corn, so it’s naturally gluten-free. The one concern may be cross contamination within the meals manufacturing system. In case you are involved about gluten, search for a gluten-free certification image on packages.
Is Polenta Wholesome?
Sure, polenta is a wholesome, nutrient-rich grain product that’s a part of wholesome, conventional diets. Some polenta could have elements of the grain eliminated, so it might not be thought-about an entire grain.
For this recipe, I used to be fortunate sufficient to search out flint corn grown by an area farmer in Ojai. I floor it myself, so it was 100% complete grain! In case you are lucky sufficient to purchase dried flint corn, you’ll be able to simply grind it in a high-powered blender for a couple of minutes till it reaches a medium floor texture.
Description
Make this straightforward oven-baked polenta and mushrooms skillet that includes creamy polenta, oven roasted mushrooms, and aromatic thyme. This vegan, gluten-free recipe is ideal as a primary dish, facet dish, or festive vacation entrée.
Oven-Roasted Mushrooms:
- 1 ½ kilos mushrooms (i.e., shitake, oyster, chanterelle, maitake, crimini)
- 2 tablespoons further virgin olive oil
- 1 lemon, juiced
- 3 cloves garlic, minced
- ¼ teaspoon salt (non-obligatory)
- ¼ teaspoon black pepper
- 2 tablespoons recent thyme (or 2 teaspoons dried thyme), plus extra garnish, if desired
Polenta:
- 5 cups water
- 2 cups polenta, dried
- 1 tablespoons further virgin olive oil
- ¼ teaspoon salt (non-obligatory)
- ¼ teaspoon black pepper
- 4 ounces (1/2 cup) vegan parmesan, shredded or shaved (i.e., Comply with Your Coronary heart or Violife)
- 1 cup plant-based milk, plain, unsweetened (i.e., oat, soy, or almond)
Toppings: (non-obligatory)
- Thyme leaves
- Freshly floor black pepper
- Course sea salt
- Preheat oven to 325 F.
- Coarsely slice mushrooms (don’t chop into small items, because the mushrooms will shrink) and prepare on a baking sheet.
- Drizzle with olive oil and lemon juice.
- Sprinkle with minced garlic, salt (non-obligatory), black pepper, and recent thyme. Toss with tongs to distribute properly.
- Place within the oven on the decrease rack and bake for about 45-50 minutes, till tender and browned, stirring each quarter-hour. Take away from the oven and put aside. (You’ll be cooking the polenta within the oven whereas the mushrooms are roasting. See step 9).
- Whereas mushrooms are roasting, put together the polenta.
- Pour water into a big (20-inch) skillet or sauté pan (it’s also possible to use a medium Dutch oven) over medium-high warmth. Deliver to a boil.
- Add the polenta, olive oil, salt (non-obligatory), and black pepper to the boiling water and stir with a whisk till easy and bubbly (about 3 minutes). Take away from range.
- Place the skillet (or sauté pan or Dutch oven) with polenta on the highest rack of the oven and bake for about 20 minutes. Take away polenta from oven and stir in vegan parmesan cheese and plant-based milk with a whisk, till easy and creamy. Return polenta to oven to cook dinner for a further 10 minutes. When the mushrooms are finished roasting, take away from the oven, and put aside.
- Brown the polenta (take away mushrooms) by setting the oven temperature to the broil setting with the polenta on the highest rack for about 4-5 minutes till polenta is barely golden on high.
- Take away polenta from oven. Organize with the mushrooms on high. Could garnish with extra recent thyme, freshly floor black pepper, and course sea salt, if desired. Permit to relaxation for about 5 minutes, then serve instantly in skillet (or sauté pan or Dutch oven). Makes 6 (about 1 1/2 cups every) servings.
- Makes 6 servings.
Notes
Could add cubed further agency tofu in step 2 to extend protein in recipe.
Could must moisten polenta combination with further plant-based milk when reheating leftovers.
- Prep Time: quarter-hour
- Cook dinner Time: 55 minutes
- Class: Entree
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 340
- Sugar: 3 g
- Sodium: 235 mg
- Fats: 17 g
- Saturated Fats: 2 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g
Sharon’s 10 Favourite Mushroom Recipes
Uncover extra of my high plant-based recipes that includes hearty mushrooms.
Straightforward Tofu Mushroom Tacos
Vegan Pot Pie with Sage, Lentils and Mushrooms
Lions Mane Mushrooms Tacos
Sonoma Kale Salad with Pink Grapes and Mushroom-Pink Wine French dressing
Mushrooms in Marsala Sauce
Black Lentils with Delicata Squash and Mushrooms
Vegan Mushroom Stroganoff
Baked Polenta with Oven Roasted Mushrooms
Mushroom Lentil Vegan Meatballs
Herbed Lentil Patties with Mushroom Sauce
As an Amazon Influencer, I earn from qualifying purchases. For extra details about affiliate hyperlinks, click on right here.
