Simple, elegant, and easy to make, this pan-fried polenta is creamy on the inside and lightly crisp on the outside. A rich marsala mushroom sauce spooned over the top just prior to serving adds a decadent touch.
Round out the meal with an easy side like roasted asparagus or green beans topped with vegan Parmesan.
Ingredients for Savory Polenta with Marsala Mushrooms:
- Pre-made polenta
- Cornmeal
- Sea salt
- Ground black pepper
- Italian parsley
- Olive oil
- Vegan butter
- Yellow onion
- Cremini mushrooms
- Shiitake mushrooms
- Garlic
- Marsala wine
- Vegetable broth
How to make Savory Polenta with Marsala Mushrooms:
Into a small mixing bowl, add cornmeal, salt, pepper, and parsley. Stir to mix well.
Into a large skillet over medium heat, add olive oil and butter. When butter is melted, add the polenta rounds in an even layer.
Cook polenta 5-10 minutes on each side, or until golden brown. Remove to a paper towel-lined plate. Remove any cornmeal residue from the pan.
To the same skillet, add the remaining 2 tablespoons of olive oil. Once the oil is hot, add onions and mushrooms. Sauté 3-5 minutes, until soft and fragrant.
Add garlic, salt, and pepper. Continue cooking and stirring another 2-3 minutes.
Pour in the wine and broth. Bring to a boil, the reduce heat to Low. Simmer, uncovered, for 15 minutes.
To serve: Arrange polenta rounds on a plate then with mushroom sauce. Serve hot.
Can I make the polenta in an air fryer?
Yes! Just follow the instructions up to the point of frying.
Set the air fryer on —- and let it run for about — minutes.
Can I use different types of mushrooms?
Sure, go for it. I think oyster or enoki mushrooms would work well.
Any mild mushroom, really, just make sure they’re sliced thin.
Is there a substitute for Marsala wine?
Not really. I mean, technically, I suppose you could swap it for another red but I don’t recommend it.
Marsala has a very distinct flavor and anything else just wouldn’t be the same.
More favorite mushroom recipes:
Vegan Fettuccine Alfredo with Shiitake Mushrooms – Rich, creamy, mushroomy, garlicky, Alfredo-y deliciousness. With all the flavor of a traditional Alfredo pasta, this dairy-free version is sure to impress even the toughest critics!
Vegan Smoked Gouda Risotto with Spinach & Mushrooms – Smoky spinach risotto is topped with herbed mushrooms and vegan Parmesan for a deliciously easy and elegant dinner at home.
Vegan Condensed Cream of Mushroom Soup – So easy and flavorful! A great staple recipe to have on hand to use in recipes calling for the canned stuff.
Cheers!
Savory Vegan Polenta with Marsala Mushrooms
Ingredients
- For the polenta:
- 18- ounce tube prepared polenta sliced into 1-inch thick rounds
- 1/2 cup cornmeal
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoon Italian parsley chopped
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- For the Marsala Sauce:
- 2 tablespoon olive oil
- 1/3 cup yellow onion chopped
- 8- ounce package sliced cremini mushrooms
- 8- ounce package sliced shiitake mushrooms
- 5 cloves garlic minced
- salt and pepper to taste
- 1/4 cup Marsala wine
- 1-1/2 cups vegetable broth
- 2 tablespoons Italian parsley chopped
Instructions
- Into a small mixing bowl, add cornmeal, salt, pepper, and parsley. Stir to mix well.
- Dredge each polenta round in the cornmeal mixture, pressing lightly to ensure an even coating.
- Into a large skillet over medium heat, add olive oil and butter. When butter is melted, add the polenta rounds in an even layer.
- Cook polenta 5-10 minutes on each side, or until golden brown. Remove to a paper towel-lined plate. Remove any cornmeal residue from the pan.
- To the same skillet, add remaining 2 tablespoons of olive oil. Once oil is hot, add onions and mushrooms. Sauté 3-5 minutes, until soft and fragrant.
- Add garlic, salt, and pepper. Continue cooking and stirring another 2-3 minutes.
- Pour in the wine and broth. Bring to a boil, the reduce heat to low. Simmer, uncovered, for 15 minutes.
- To serve:
- Arrange polenta rounds on a plate then with mushroom sauce. Serve hot.
Leave a Reply