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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!

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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

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.

Creamy Polenta with Mushroom Ragu