Garlicky Mushrooms with Polenta
"I love polenta, I don’t think everyone likes it. Sometimes it’s poorly prepared and it doesn’t get very good. But if it’s done well (which can be done simply), it’s very good. You can make polenta in two ways, like a cake or creamy. Today, I share with you a creamy version."
-- @tastyandfrenchy
Recipe Intro From tastyandfrenchy

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Prep time 20mins
Cook time 15mins
Serves or Makes: 4


  • 2 cups almond milk, or other non-dairy milk
  • 3 cups uncooked polenta
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons vegan butter, or margarine
  • 4 cloves garlic, crushed
  • 2 pounds sliced bella mushroom
  • 1/ 4 cup chopped parsley


  • Step 1

    In a large sauce pan, bring the milk and 2/3 cup water to a boil. Pour in the dry polenta and reduce the heat. Stir with a wooden spatula or a whisk until the consistency thickens but stays creamy. Season with salt and pepper.

  • Step 2

    In a frying pan, add the butter over medium heat. Add the garlic and sauté for a minute. Add the mushroom, parsley, salt and pepper. Sauté for 5 minutes.

  • Step 3

    Serve the polenta with the mushroom garlic on the top.