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    Home » Entrées

    Creamy Polenta with Mushroom Ragu

    September 17, 2019 By Melissa Huggins / 18 Comments

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    Stay warm on a chilly night with this Creamy Polenta topped with Mushroom Ragu. It's rich, hearty and SO cozy! This Italian-Style classic is easy to make and will be on your table in no time!

    Overhead view of two bowls of creamy polenta on a table with forks in between.

    The cooler weather is around the corner and that means comfort food galore! So, my Vegan Potato Leek Soup and Sweet Potato Black Bean Chili are back in the rotation along with this Creamy Polenta. I'm getting cozy just thinking about it!

    If you haven't tried polenta before, this recipe might be a good start for you. It's easy to make, inexpensive and SO satisfying! Plus, you can enjoy it for breakfast, brunch, lunch, or dinner.

    And, If you have leftovers, you can chill it in a pan and make Grilled Polenta with it. It's amazing!

    Table of Contents

    • Where can I find polenta?
    • How to make creamy polenta
    • Tips for creamy polenta
    • Tips for browning mushrooms
    • Topping ideas for creamy polenta
    • More vegan comfort food to try
    • Creamy Polenta with Mushroom Ragu

    Where can I find polenta?

    Not all grocery stores carry it, but if they do, it's usually near the rice or ethnic food section. Polenta is actually just the name of this Italian porridge-style meal and it's not an ingredient. It's typically made with coarse-ground flint corn that originates in Italy.

    So, if you can't find polenta, you can use coarse ground cornmeal instead. The variety of corn used might be different, but the taste and texture will be very similar. I really like this Bob’s Red Mill Polenta/Corn Grits product because it's readily available, tastes great and cooks up beautifully!

    Here's more detailed information on the differences between cornmeal and polenta if you'd like to learn more.

    Four process photos of cooking polenta in a pot.

    How to make creamy polenta

    (FULL PRINTABLE RECIPE BELOW)

    STEP 1 - Add the water, broth, polenta, and salt to a med-large pot.

    STEP 2 - Place on stove over high heat and whisk to combine. Bring to a boil, then turn the heat down low to keep a slight simmer. Keep whisking for 1-2 minutes until it starts to slightly thicken.

    STEP 3 - Stir or whisk every 5 minutes to keep the polenta smooth. Cook for 20-30 minutes until creamy and tender. It should be very thick, but not have big clumps. Whisk in broth or non-dairy milk to smooth if needed.

    STEP 4 - Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed. Cover until ready to use.

    Tips for creamy polenta

    • For a lump-free polenta, whisk it into cold water before turning on the heat. Then whisk for 1-2 minutes while it's heating up. Works like a charm!
    • Stir or whisk often to prevent sticking and lumps, but you don’t have to stir constantly.
    • If it’s too thick or lumpy while it's cooking, you can add a few splashes of liquid and whisk until smooth.
    • The polenta spurts up a lot and can burn your skin. Keep the heat low and use long cooking utensils to prevent this.
    Six process photos showing how to make mushrooms ragu in a pan.

    STEP 1 - Whisk the vegetable broth with cornstarch well and set aside. Now, heat a large pan over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add about half the mushrooms in an even layer in the pan. Let them sit undisturbed for a few minutes and then brown the other side.

    STEP 2 - Now push the browned mushrooms to the side of the pan and add the remaining. Repeat the process and add more oil as needed.

    STEP 3 - Lower the heat to medium and add the garlic, rosemary, thyme, and crushed red pepper. Sauté for 30-60 seconds until fragrant.

    STEP 4- Pour in the white wine and cook for 1-3 minutes or until it mostly cooks off.

    STEP 5 - Whisk the broth/cornstarch mixture again then add it to the pan along with the diced tomatoes, salt, and pepper.

    STEP 6 - Simmer on medium-low until liquid has reduced and thickened slightly for about 6-8 minutes. Place polenta into bowls and top with mushroom ragu. Serve and enjoy!

    Tips for browning mushrooms

    • Use a dry brush or slightly damp paper towel to clean the mushrooms instead of immersing them in water. They are like sponges and will absorb a lot of water which can make them soggy.
    • It's very important to heat the pan thoroughly before adding the mushrooms or they won't brown properly. I heat the pan for a few minutes before adding the oil so it doesn't burn. Once the oil is added and shimmers, I'll add the mushrooms. They will sizzle and start browning within in a few minutes.
    • Don't overcrowd the pan or the mushrooms will steam and cause a lot of moisture, making it harder to brown them. Instead, sauté them in an even layer in a large pan and work in batches if needed.
    Close up view of a white bowl of polenta topped with mushroom ragu. Bowl and herbs in the background.

    Topping ideas for creamy polenta

    • Fresh-Cut Herbs
    • Crushed Red Pepper
    • Vegan Parmesan Cheese
    • Fresh-Cracked Pepper
    • Vegan Sour Cream
    Overhead view of two bowls of creamy polenta topped with mushroom ragu. Two forks in the middle and fresh herbs on the side.

    More vegan comfort food to try

    • Vegan Shepherd's Pie
    • Baked Vegan Mac and Cheese
    • Vegan Lasagna
    • Vegan Cornbread

    I love to hear from you

    If you make this Creamy Polenta with Mushroom Ragu, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 12 votes

    Creamy Polenta with Mushroom Ragu

    Stay warm on a chilly night with this Creamy Polenta topped with Mushroom Ragu. It's rich, hearty and SO cozy! This Italian-Style classic is easy to make and will be on your table in no time!
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Entree
    Cuisine: American, Gluten-Free, Italian
    Servings: 4 people
    Calories: 311kcal
    Author: Melissa Huggins

    Ingredients

    Creamy Polenta

    • 1 cup polenta (coarse cornmeal)
    • 2 ½ cups water
    • 1 ½ cups vegetable broth , low sodium
    • ⅓ cup vegan parmesan cheese (*optional)
    • ½ teaspoon salt , more to taste
    • 1 tablespoon vegan butter

    Mushroom Ragu

    • 2-3 tablespoons grapeseed oil , or any high smoke point oil (more as needed)
    • 12 ounces baby bella mushrooms , dry brushed and sliced (see note)
    • 2 cloves garlic , minced or crushed
    • 2-3 teaspoons fresh thyme , chopped (sub 1 teaspoon dried)
    • 2 teaspoons fresh rosemary , chopped (sub ¾ teaspoon dried)
    • ½ teaspoon crushed red pepper flakes (*optional)
    • ½ cup white wine
    • 1 cup canned diced tomatoes , with juices
    • ¾ cup vegetable broth , low sodium
    • 1 ½ teaspoons cornstarch
    • ½ teaspoon salt , more to taste
    • Fresh cracked pepper , to taste
    Prevent your screen from going dark

    Instructions

    • In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil, then turn heat down low to keep a slight simmer. Keep whisking until it starts to slightly thicken, about 1-2 minutes. After that, stir or whisk every 5 minutes to keep the polenta smooth. Cook until thick, creamy and tender, about 20-30 minutes. It should be very thick, but not have big clumps. If this happens, whisk in broth or non-dairy milk to smooth it out.
    • Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed. Cover until ready to use.

    Mushroom Ragu

    • While the polenta is cooking, you can start the mushroom ragu. Whisk the vegetable broth with cornstarch well and set aside. Now, heat a large pan over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add about ½ the mushrooms in an even layer in the pan (don't crowd the mushrooms or they won't brown). Let them sit undisturbed for 3-5 minutes and then brown the other side.
    • Now push the browned mushrooms to the side of the pan and add the remaining. Repeat the process and add more oil as needed.
    • Lower the heat to medium and add the garlic, rosemary, thyme, and crushed red pepper. Sauté for 30-60 seconds until fragrant.
    • Pour in the white wine and cook for 1-3 minutes or until it mostly cooks off.
    • Whisk the broth/cornstarch mixture again then add it to the pan along with the diced tomatoes, salt, and pepper. Simmer on medium-low until liquid has reduced and thickened slightly for about 6-8 minutes. Place polenta into bowls and top with mushroom ragu. Serve and enjoy!

    Notes

    You can also use Quick-Cooking Polenta. The method is the same, it'll just take 3-5 minutes to cook. The texture is different than regular polenta, but great if you're in a hurry. If you use this, don't start cooking it until the mushroom ragu is nearly finished. 
    The vegan parmesan is optional in this recipe, but I love the flavor it adds. If you can't find it, you can use meltable vegan cheese shreds. Daiya Shreds melt nicely and Chao Slices work well too (I grate the block of slices).
    Not all wine is vegan, but there are many varieties out there. Here is a helpful Guide to help you find the right one for you. 
    Mushrooms: 
    • Use a dry brush or slightly damp paper towel to clean the mushrooms instead of immersing them in water. They are like sponges and will absorb a lot of water which can make them soggy.
    • It's very important to heat the pan thoroughly before adding the mushrooms or they won't brown properly. I heat the pan for a few minutes before adding the oil so it doesn't burn. Once the oil is added and shimmers, I'll add the mushrooms. They will sizzle and start browning within in a few minutes.
    • Don't overcrowd the pan or the mushrooms will steam and cause a lot of moisture, making it harder to brown them. Instead, sauté them in an even layer in a large pan and work in batches if needed.

    Nutrition

    Serving: 1bowl | Calories: 311kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 508mg | Potassium: 684mg | Fiber: 2g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Linda

      February 04, 2022 at 3:05 pm

      5 stars
      Hi Melissa, thank you for the response re: the polenta and mushroom ragu It was delicious! Other recipes that I give a 5 thumbs up are as follows: carrot cake, pad Thai, Shepherd pie, the basal and tomato orzo and, Santa Fe quinoa stuffed peppers. I wasn’t a fan of the potato leek soup. I really wanted to like it, not hearty enough for me. Thank you for all your recipes, look forward to more!

      Reply
      • Melissa Huggins

        February 04, 2022 at 3:24 pm

        Hi Linda, I'm so happy you loved the polenta and the other recipes. Sorry you didn't love the potato leek, but I do appreciate you sharing your feedback with it. Thank you! 🙂

        Reply
    2. Linda

      February 02, 2022 at 10:52 am

      Hello!

      Can I replace the white wine with vegetable broth? Or something else.

      Thank you

      Reply
      • Melissa Huggins

        February 02, 2022 at 12:08 pm

        Hi Linda, you can omit the white wine step altogether. No replacement is needed. Thank you for stopping by 🙂

        Reply
    3. Robin Bear

      February 20, 2021 at 2:23 pm

      5 stars
      It is my new favorite meal! I can not believe
      how delicious this tastes! I’ve been making
      it once a week!

      Reply
      • Support @ Vegan Huggs

        February 26, 2021 at 7:39 am

        Hi Robin! That's so great! We are so happy to hear that you love the recipe and have made it many times! Thanks for giving it a try 🙂

        Reply
    4. Carolyn

      January 22, 2021 at 11:57 pm

      5 stars
      This was AMAZING! Hubby and I couldn’t stop eating it.

      Reply
      • Support @ Vegan Huggs

        January 29, 2021 at 9:06 am

        Hi Carolyn! We're so happy to hear that! Thanks for giving it a try 🙂

        Reply
    5. Helen

      December 12, 2020 at 12:15 pm

      I want to give this 10 STARS! I had some Ancient Harvest polenta and lots of button mushrooms to use some way. I can always count on you for an easy recipe for a new vegan. I woke up in middle of night and this deliciousness was what I thought of!! Lol Definitely making again soon and will try other mushrooms as well.

      Reply
      • Support @ Vegan Huggs

        December 18, 2020 at 12:01 pm

        Hi Helen! Thank you so much for such an amazing compliment, we are thrilled that you love the recipe 🙂

        Reply
    6. Julie

      June 13, 2020 at 5:02 pm

      5 stars
      Very creamy and filling. Just hits the spot on a cool night. Also really easy to make. Be sure to use the Bella mushrooms, not white button!

      Reply
      • Melissa Huggins

        June 23, 2020 at 11:01 am

        Thank you for giving it a try. So glad you liked it! 🙂

        Reply
    7. Avery

      March 31, 2020 at 12:41 pm

      5 stars
      Thanks for all the tips with the recipe! This recipe was easy to follow and the results are awesome! So excited that I found your website- keep up the great work

      Reply
      • Melissa Huggins

        April 07, 2020 at 10:24 pm

        Hi Avery, you're most welcome! I'm so glad you liked the recipe. Many more to follow! Thank you 🙂

        Reply
    8. Whitney

      December 07, 2019 at 8:20 pm

      5 stars
      So. Darn. Good. My preschooler even asked for seconds.

      Reply
      • Melissa Huggins

        December 07, 2019 at 8:27 pm

        I'm so glad! Thank you for giving it a try 🙂

        Reply
    9. Linda Burrell

      September 20, 2019 at 12:37 pm

      5 stars
      This looks great. We have polenta for breakfast often. I love your mushroom ragu recipe. We would use this for dinner polenta. I wonder though, why recipes, including this one, only specify stove top cooking. We microwave our polenta on an oatmeal setting and it is quick, easy, uses the bowl we intend to eat it from and never a lump or a burn from the polenta. Our oatmeal setting is about 5 minutes. Because my husband and i have different tastes in terms of thickness of the polenta, we can adjust the amount of liquid in our separate bowls.

      Reply
      • Melissa Huggins

        September 20, 2019 at 1:16 pm

        Thank you so much! I love polenta for breakfast too! I've never tried polenta in my microwave before. I'll have to give it a try! Thank you for sharing your method 🙂

        Reply

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