Description
Looking for a simple way to use up that pre-made polenta you got at the store? These easy baked polenta rounds with creamy mushroom sauce are the ultimate 30-minute meal.
Ingredients
Scale
- 1-pound tube of pre-cooked polenta
- About 2 tablespoons extra virgin olive oil, divided
- 1 small white onion, diced
- 10 ounces cremini mushrooms, stemmed and sliced
- Fine sea salt, to taste
- 2 medium garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme, oregano, or Herbes de Provence
- 1/4 cup dry white wine* (like chardonnay, pinot grigio, or sauvignon blanc)
- 1 cup milk* (see note below)
- 1 tablespoon white miso*
- 1 tablespoon minced parsley
- 1/2 teaspoon coarsely ground black pepper
Instructions
- Preheat oven to 425ºF. Line a baking sheet with parchment paper.
- Cut polenta into 1/2-inch-thick rounds and arrange in a single layer on the baking sheet. Brush lightly with oil. Bake until lightly golden around the edges, about 20 minutes.
- Meanwhile, heat a large skillet over medium heat and add a glug of oil. Add the onions and mushrooms with pinches of salt and pepper. Cook until the vegetables are softened and starting to brown, 8 to 10 minutes.
- Stir the garlic into the vegetables, as well as 1 tablespoon flour and 1 teaspoon dried herbs. Cook for about 30 seconds. Then add 1/4 cup wine (if using – if not, skip to step 6) and cook for about a minute to evaporate the alcohol.
- Stir in the milk and miso, and bring to a simmer. Simmer gently until the sauce thickens, stirring occasionally, about 5 minutes.
- Turn the heat off, and stir in the parsley and 1/2 teaspoon pepper. Taste and adjust the seasonings if needed.
- Serve over polenta.
Notes
- I use full-fat oat milk, but feel free to use almost any unsweetened, unflavored plant milk here (except for almond – it’s overpowering). If you have whole dairy milk, you can use that too.
- You can sub miso with an equal amount of nutritional yeast.
- Wine adds a funky tanginess here. But if you don’t have any, just skip it.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 410
- Fat: 15.5 g
- Carbohydrates: 56.2 g
- Fiber: 4.7 g
- Protein: 10.3 g
