Polenta is one of those interesting foods. It sets up as it cools, becoming firm and slicable, and yet has a creamy, naturally dairy-free consistency. This recipe for polenta with wild mushrooms using store-bought cooked polenta, which is usually vegan-friendly. But you can also make your own polenta if you prefer! We like this dish as small plates, and often use half as much polenta since we really like mushrooms.
Special Diet Notes: Polenta with Wild Mushrooms
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.
- 2 tablespoons + 1 tablespoon olive oil, divided
- ⅔ cup canned vegetable broth
- 1 pound mixed mushrooms (see note below)
- ¼ cup dry Marcela
- 1 tablespoon minced garlic
- 2 green onions, chopped
- Salt, to taste
- Black pepper, to taste
- 1 pound cooked polenta, cut into 12 slices
- Preheat your broiler.
- Heat the 2 tablespoons oil in a large heavy skillet over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms soften, about 6 minutes.
- Add the broth, Marcela, and green onion, and simmer stirring occasionally to scrape up the brown bites, for about 5 minutes, or until the liquid is reduced by half. Season with salt and pepper.
- Arrange the polenta on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil the polenta until golden, about 3 minutes per side.
- Transfer the polenta to a serving plate. Spoon the mushroom and sauce over the polenta slices to serve.