Savory Vegan Polenta with Marsala Mushrooms

Savory Vegan Polenta with Marsala Mushrooms

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 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.

 

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 MushroomsRich, 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 & MushroomsSmoky 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

Savory Vegan Polenta with Marsala Mushrooms

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.

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

  1. Into a small mixing bowl, add cornmeal, salt, pepper, and parsley. Stir to mix well.
  2. Into a large skillet over Medium heat, add olive oil and butter. When butter is melted, add the polenta rounds in an even layer.
  3. 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.
  4. 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.
  5. Add garlic, salt, and pepper.  Continue cooking and stirring another 2-3 minutes.
  6. Pour in the wine and broth.  Bring to a boil, the reduce heat to Low. Simmer, uncovered, for 15 minutes.
  7. To serve:
  8. Arrange polenta rounds on a plate then with mushroom sauce. Serve hot. 
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Savory Vegan Polenta with Marsala Mushrooms



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