Polenta with Mushrooms, Sun Dried Tomatoes, and Sage

It’s mid-March and still snowing in Chicago! This type of weather is perfect for comfort food. Polenta is easy to make from scratch and is hearty and satisfying. It’s an often overlooked vegan ingredient which is very versatile. It can also be used to make corn grits. Polenta seems to be making a comeback in 2017… We even have a new, all polenta restaurant in the West Loop in Chicago that serves up hot polenta with various sauces (including a vegan option!). You can buy polenta that is already cooked, but I prefer to make mine from scratch because the flavor is unbeatable. You can actually skip baking the polenta to make a creamy, decadent side dish. Baking allows for a firmer, chewy texture that can be cut into squares. I like to serve the baked version as an appetizer because it’s easier to eat and serve. This recipe has endless variations… you could add fresh diced tomatoes instead of sun dried and chopped basil instead of sage to give it a more traditional Italian flavor. Truffle oil is also delicious in polenta! If you’re gluten free, look for gluten free polenta – Bob’s Red Mill makes a gluten free version. This dish is creamy, delicious, and filling but still low in calories. The mushrooms add an earthy flavor and go well with tart, sweetness of the sun dried tomatoes. The fresh sage adds fresh flavor and fragrance. Remember to take a picture and tag @thefriendlyepicurean if you make it!

Polenta with Mushrooms, Sun Dried Tomatoes, and Sage

Servings: 6
Time: 45min
Difficulty: easy
Print

Ingredients

1 cup corn polenta (uncooked)
3 cups water
8 oz mushrooms, sliced
2 tbs sun dried tomatoes, chopped
2 cloves garlic, minced
1 tbs fresh sage, chopped
1/4 tsp freshly ground black pepper
1/2 tsp salt
1 tbs olive oil
olive oil spray
1 tbs vegan butter (such as Earth Balance)

Directions

Preheat oven to 400F. Grease an 8″ x 13″ baking dish with olive oil spray and set aside. Cook garlic 2-3 minutes in olive oil on medium heat in a medium sized sauté pan. Add sage and cook for another 1-2 minutes. Add mushrooms and sun dried tomatoes and cook for about 5 minutes or until mushrooms are soft and most of the liquid from the mushrooms has evaporated. Next, bring 3 cups water to boil in a medium saucepan. Slowly add polenta to boiling water, stirring frequently with a spatula or whisk. Reduce heat to low and cook polenta for 10-15 minutes, stirring frequently. Polenta will thicken and bubble (be careful as polenta may splatter and burn skin!). Add butte, salt, and pepper and stir well. Next, gently fold mushroom mixture into polenta. Spread polenta evenly onto greased baking dish and bake for 18-20 minutes. Polenta should be firm, turn golden-brown, and start to separate from the sides of the dish. Cut into squares and serve warm. May store in an airtight container in the fridge for up to 2 days.

Nutrition Information: