This Polenta with Mushrooms and Roasted Tomatoes is just as tasty as it is comforting. Sitting down to a warm bowl of soft, creamy polenta is exactly what you need to get you through the last few weeks of winter. But, I have a secret. It wasn't the polenta that was the star of this dish. The sweet, juicy roasted tomatoes turned out to be my favorite part! The oven does all of the work to bring out the intense flavor of the tomatoes. Together with the luscious polenta, caramelized mushrooms and creamy cheese topping, this is a meal you won't soon forget! Making it vegan or vegetarian is your choice. This dish is naturally gluten-free.
Ingredients You'll Need
As with many rustic meals the simplicity of the dish is what makes it delicious yet easy enough to make any day of the week. You only need a few healthy and fresh ingredients to bring this dish to life.
- Polenta- I use instant polenta to save time, since I always seem to be in a rush these days. It cooks much more quickly and doesn't require much attention. Don't forget to season the cooking water with salt as it will make a big difference in the end result.
- Mushrooms- My favorite to use in this dish are baby portobellos and shiitake mushrooms. I like to slice the mushrooms on the thicker side for a meatier texture.
- Tomatoes- Winter tomatoes can sometimes be lacking in flavor. That's why I love roasting these little gems so they ooze with sweet juicy goodness. I leave the cherry tomatoes on the vine for more of a visual effect when presenting. Just rinse them and place them on a roasting pan with a touch of olive oil and a few sprinkles of coarse salt then pop them in the oven.
- Garlic-No rustic dish would be complete without it. Garlic enhances the flavors of the mushrooms when sautéed.
- Cheese Crumbles- For this dish, a creamier cheese would work best like a vegan herb cheese such as Miyoko's Garlic Herb or Classic Chive. You could also use a creamy Boursin cheese as well, if you are not vegan.
- Fresh Herbs- My favorites to use in this dish are thyme and parsley, but chives and rosemary would also be a delicious compliment.
How To Make Polenta With Mushrooms and Roasted Tomatoes
This dish is all a matter of timing. Instant polenta cooks very quickly. It's important to have the mushrooms and tomatoes ready and cooked so that you can serve the dish before the polenta begins to cool down and harden.
- Start by preheating the oven to 400°F and roast tomatoes about 20 minutes until they begin to wilt and ooze.
- Sauté the mushrooms and garlic in a skillet until mushrooms have released most of their water content.
- Once the tomatoes and mushrooms are ready, make the polenta. If using instant polenta, it will be ready in under 10 minutes.
- Plate the polenta immediately and top with the sautéed mushrooms, roasted tomatoes, some freshly chopped herbs and cheese crumbles.
Things to Love About This Recipe
- Great for beginners- I think this dish is great for those new to cooking polenta or even those who aren't but are looking for new ways to enjoy it.
- Light yet satisfying. This recipe is great for a meatless Monday meal. It's hearty enough to serve even to your meat eating family members.
- So versatile. Add in some beans or vegan sausage for some extra protein. Or sauté other vegetables like asparagus and add them in as well. You can even top this dish with some healthy greens like arugula or spinach.
What is your favorite way to eat polenta? I'd love to know in the comments!
Polenta with Mushrooms and Roasted Tomatoes
- 1 cup Instant Polenta
- 4 cups baby portobello mushrooms sliced into thicker chunks
- 1 cup shitake mushrooms sliced
- 12 oz cherry tomatoes
- 2 cloves garlic minced
- 1 ½ tablespoon extra-virgin olive oil
- freshly chopped herbs recommend thyme, parsley, chives or rosemary
- coarse salt
- freshly ground pepper
- 4 oz vegan cheese crumbles
- Preheat oven to 400°F.
- Add the tomatoes to a baking sheet then drizzle with a touch of olive oil and a pinch of salt.
- Roast tomatoes for about 15 minutes until slightly wilted and soft.
- Meanwhile, heat olive oil in a medium to large skillet on medium-high heat.
- Add the mushrooms and season with a good pinch of salt.
- Saute about 5 minutes then add the garlic.
- Sauté another 10 minutes until mushrooms are browned and most of their water has evaporated then remove from heat and set aside.
- Cook the polenta according to package instructions. Make sure to generously salt the cooking water.
- Scoop polenta into bowls then top with mushrooms, tomatoes, cheese crumbles, fresh herbs and another drizzle of olive oil. Serve immediately.