Wednesday, October 28, 2009

Creamy Red Pepper Polenta with Roasted Mushrooms

The weather around here, in a word, has been crappy. And you can only eat so much soup before you get a hankering for something different but still warm and comforting. Creamy polenta fills the belly and has a hearty texture that satisfies. The dish is really easy to make, and it's amazing the depth of flavour you can get by chucking a few extra things into a blender.

- 4 oz cremini mushrooms, sliced
- 2 cloves garlic, unpeeled
- 1 tbsp oil
- 1/4 tsp salt
- freshly ground pepper
- 3 cups water
- 1 large red pepper, cored, seeded and chopped
- 1 leek, white and light green section, sliced
- 1/2 cup plain soy milk, or creamer (more, if needed)
- 1 cup polenta
- 1 tsp oregano
- 1/2 tsp sage
- salt and pepper to taste
- parsley, fresh or dried

Preheat oven to 400 degrees
1. Toss sliced mushrooms and garlic in olive oil. Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 mins, turning a few times to keep from burning. Remove from oven, let cool, then peel and mince garlic.
2. While mushrooms roast, place water, red pepper, and leeks in food processor or blender and blend until relatively smooth. Bring to bubbling in a sauce pan, then whisk in polenta. Lower heat and stir in soy milk/creamer. Loosely cover and cook for about 15-20 mins, until thick and creamy and soft. Stir regularly to keep from cooking to the bottom, and add more soy milk if it gets too thick. Stir in spices and minced garlic, then season to taste with salt and pepper.
3. Pour polenta into a large serving dish, then place mushrooms in the centre. Garnish with parsley and serve.


I'm Philippa O said...

this sounds so good. i adore polenta! i'm almost looking forward to being a toothless old hag just so i have an excuse to eat it all day!

Kiersten said...

That sounds delicious. This will make a great, comforting meal during the fall/winter months. I am going to give this a try!

Tiffany C. said...

Yum--looks and sounds delicious!

Lucas Rimmer said...

Hey Vegan Dad!

Who doesn't love comfort food?

The love of my life, that's who! He won't eat things that are creamy, so no guacamole, no creamy salad dressings, and DEFINITELY no polenta! *sob*

But this looks so yummy that I am gonna have to file it away in my “Things to make for myself when he's away” file. Lucky for me, MOST of your recipes fall under the category of “comfort food,” imo.

By the way, I am guessing that you meant to say: “Stir regularly to keep from STICKing to the bottom,” rather than “COOKING to the bottom.”But just a guess on my part, as I said.

Thanks for all you do.


J. Andy Lambert said...

When you say red pepper... are you talking about a red (ripe) bell pepper? Usually thats what this means, but I jsut want to be sure.

I've got tons of those out in the garden just waiting to be picked. :)

Sophia.Pflieger said...

Mmmm.... That looks yummy! I've never had creamy polenta before, but this makes me want to try it!

dreaminitvegan said...

This looks like a good comfort food. Love polenta and grits.

Anonymous said...

Shallots aren't listed in the ingredient list. What's the quantity for them? Thanks!

Monique a.k.a. Mo said...

Oh wow. That looks so creamy and delicious!

pleasurefromthethorns said...

i tried this one last night and it turned out great. i added nutritional yeast and smoked paprika and it was divine. thanks for being an inspration to us vegan dads!

Alyson said...

Tried this, and since we're not vegan, threw in a handful of parmesean cheese instead of the soy milk. This was a winner, and the texture of the mushrooms was great! Thanks Vegan Dad!

Mandee said...

I love love love creamy polenta and I made a dish really similar to this recenly. I am going to try your version!

Michael said...

I just made this tonight... it was great! I think next time I will double the amount of mushrooms. Thanks!

Shelby said...

I just made this. It's good - however, I think it needs something to flavor it up. I added quite a bit of salt, but I'm thinking maybe some kind of fat would help. I also had to add another half cup of soy milk to make sure it didn't dry out. Still, good recipe. We ate it with some delicious vegan sausage.

Jessica said...

Wow this was fantastic!!! We are making it again tonight because I won't stop talking about it with my husband. You are a real inspiration to him!