Best 3 Creamy Vegan Polenta With Mushrooms And Kale Recipes

**Creamy Vegan Polenta with Mushrooms and Kale: A Satisfying and Flavorful Plant-Based Dish**

Indulge in the creamy goodness of vegan polenta, perfectly paired with savory mushrooms and tender kale. This hearty and flavorful dish is a symphony of textures and flavors that will tantalize your taste buds. Dive into the velvety polenta, enriched with creamy plant-based milk and a hint of nutmeg, while the earthy mushrooms and slightly bitter kale add depth and complexity to every bite. With an easy-to-follow recipe and step-by-step instructions, this vegan delight is perfect for a comforting meal or a special occasion.

Let's cook with our recipes!

EASY VEGAN POLENTA (SUPER CREAMY!)

Easy Vegan Polenta (Super Creamy!) image

How to make vegan polenta in 1 pot with 3 ingredients! Creamy, comforting, versatile, and so delicious!

Provided by Minimalist Baker

Categories Side Dish

Time 45m

Number Of Ingredients 10

Ingredients

4 cups water
3/4 tsp sea salt
1 cup corn polenta ((sometimes labeled as corn grits))
2-3 Tbsp vegan butter ((we like Earth Balance or Miyoko's))
Sautéed veggies ((such as asparagus or wilted greens))
Roasted garlic
Slow roasted tomatoes
Fresh basil or parsley
Vegan parmesan cheese
Vegan butter

Steps:

In a medium saucepan, bring water to a boil.
Once boiling, add in salt and stir to dissolve, then turn heat to medium.
While whisking, slowly and continuously pour polenta into your water over the course of about 1 minute. Take it slow! This ensures that there will be no lumps in your cooked polenta.
Once all of your polenta is in the water, continue whisking until it starts to thicken, about 2 minutes. Then turn heat down to low and cover. The polenta should be gently bubbling but not fully simmering. Set a timer for 30 minutes and be sure to whisk the polenta every 5 minutes or so to keep it from sticking to the bottom of the pot.
After 30 minutes, test your polenta. It should be soft and porridgy, with no lumps or graininess. If you want your polenta slightly thicker, let it cook for another 10 minutes.
Turn off heat and stir in vegan butter. Taste again and add more salt or butter if you want more savory or salty flavor. Enjoy!
Polenta is a great base for sautéed veggies like asparagus or wilted greens, or with roasted garlic and baby tomatoes. Optionally, garnish with fresh basil or parsley, vegan parmesan, and/or more vegan butter.
Leftovers keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave, adding more water and/or vegan butter as needed to rehydrate. Or, save leftovers for making polenta fries!

Nutrition Facts : ServingSize 1 serving, Calories 185 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, Sodium 471 mg, Fiber 2 g

CREAMY VEGAN POLENTA

Creamy Vegan Polenta image

While traditional Italian polenta is typically finished with butter and grated Parmesan, the porridge-like texture of simmered cornmeal makes for a dish that's creamy and comforting without dairy. This recipe uses a few tablespoons of vegan butter (any kind will do) to lend richness, and substitutes nutritional yeast for Parmesan. Use the nutritional yeast sparingly: The right amount beautifully mimics the nutty, fragrant flavor of Parmesan, but use too much, and it can overpower. This dish is a versatile side, but can easily be turned into a main, like this creamy vegan polenta with mushrooms and kale, with the addition of sautéed or roasted vegetables.

Provided by Lidey Heuck

Categories dinner, weekday, grains and rice, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 1/2 cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons vegan butter
1 to 2 tablespoons nutritional yeast, to taste

Steps:

Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes.
Off the heat, stir in the butter and nutritional yeast and season to taste with salt and black pepper. Serve immediately. (Leftover polenta can be reheated over medium-low heat with a splash of broth or water.)

KALE AND MUSHROOMS WITH CREAMY POLENTA

Kale and Mushrooms with Creamy Polenta image

Provided by Michael Lomonaco

Categories Milk/Cream Mushroom Side Sauté Parmesan Bacon Cornmeal Kale Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 15

Ingredients

1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Steps:

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Tips:

For a creamier polenta, use full-fat coconut milk or almond milk.
If you don't have vegetable broth, you can use water. Just add a little extra salt and pepper to taste.
To make the polenta ahead of time, cook it according to the package directions, then spread it out in a greased baking dish and let it cool completely. Once it's cold, cover it with plastic wrap and refrigerate for up to 3 days. When you're ready to serve, reheat the polenta in a saucepan over low heat, stirring constantly, until it's warmed through.
You can use any type of mushrooms you like in this recipe. Cremini, shiitake, and oyster mushrooms are all good choices.
If you don't have kale, you can use spinach or Swiss chard instead.
To make this recipe gluten-free, use gluten-free polenta.

Conclusion:

This creamy vegan polenta with mushrooms and kale is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover polenta. The polenta is creamy and flavorful, and the mushrooms and kale add a savory and nutritious touch. This dish is sure to please everyone at the table.