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Polenta with Marsala Mushrooms

Savory Vegan Polenta with Marsala Mushrooms

Simple, elegant, and easy to make, pan-fried polenta is creamy on the inside and lightly crisp on the outside. Rich marsala mushroom sauce over the top adds a decadent touch.
5 from 1 vote
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Author: Holly Gray


  • 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


  • 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. 
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