Vegan mushrooms and polenta

Ramona's Cuisine -


I recommend you add the cornmeal little by little as you will need to learn about how this behaves. Some will absorb a lot more water than others. If you have added too much cornmeal (polenta flour as I call it) do not worry, put the kettle on, boil some water and add to the polenta until you get the consistency you wish. For this kind of dish I like it a lot runnier than usual.
Enjoy it and please let me know how it came out for you.


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10 Min
20 Min
Pressure Cooker/Instant Pot



  • ·
    300 g polenta flour cornmeal
  • ·
    1 l water
  • ·
    1 tsp salt

  • ·
    500 g mushrooms
  • ·
    3 cloves garlic
  • ·
    4-5 sprigs dill
  • ·
    2 tbsp olive oil
  • ·
    1/2 tsp salt
  • ·
    100 g vegan cheese to serve.

How to Make Vegan mushrooms and polenta


  1. Put the water into a deeper cast iron or nonstick pot, add the salt and place on medium fire. When the water begins to simmer, add the cornmeal, whisking constantly to homogenise but also to avoid lumps. The polenta will begin to thicken fairly quickly. Whisk or stir it fairly often. It may form a crust which is absolutely fine.
  2. While polenta cooks, place a pan over medium fire, add a good drizzle of olive oil, the crushed and finely chopped garlic, and the sliced mushrooms. Cook for about 10-12 min till they begin to brown on all sides. Add a little salt, pepper to taste and garnish with dill.
  3. When the polenta is ready dish it out into the desired individual plates or onto one big servin plate and top with the mushrooms. Sprinkle some crumbled vegan cheese and serve while warm.
  4. Enjoy along with some homemade chips just like we did. Yummmyy!

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