We are all working to add more plants in our diets, even dietitians. Polenta with mushrooms, tomatoes, and pine nuts is a great way to get those plants in without sacrificing anything on flavor.
I typically throw a bunch of parmesan cheese into my polenta, but I’ve had a lot of requests for more plant-based dishes, so this was a perfect modification to what I would normally put in my polenta.
This dish is 100% plant based, aka vegan, so if you’re headed in that direction, or you just want a few go to vegan dishes, this is a great recipe to keep in your back pocket.
This is so simple, so don’t be intimidated by polenta. I actually make polenta the same way I make risotto. I toast the polenta first and then whisk in the stock. You’ll find that some recipes call for you to heat up the stock and then stir the polenta in. You get the same result either way.
I typically have two pans/pots going at the same time. One for the polenta and another for the mushrooms and tomatoes. If you play your cards right, they get done at about the same time.
There are a few flavor considerations here. Salt is a big one. The salt in the recipe is an estimate and on the low end. You’ll have to balance the added salt with the sodium in your vegetable stock. When your polenta is done, give it a taste. You can always add more salt in, if it needs it.
If you need some ideas for an additional side…
Even if you’re not vegan or vegetarian, adding more plant based meals is a good idea and Polenta with Mushrooms, Tomatoes, and Pine Nuts will knock your socks off!
If you love these types of recipes, check out my new cookbook on the Mediterranean Diet, Live to Eat Well!
Disclosure: This post contains Amazon associate links. As an associate, I earn a commission on qualifying purchases.
Print
Polenta with Mushrooms, Tomatoes, and Pine Nuts
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
For the Mushrooms, Tomatoes, and Pine Nuts
4 tablespoons extra virgin olive oil, divided
4 cups sliced baby portobello mushrooms
4 cups whole cherry tomatoes
1/2 cup pine nuts
1/4 teaspoon kosher salt
For the Polenta
2 tablespoons extra virgin olive oil
1 large shallot, diced
4 cloves garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 cup dry polenta
4 cups vegetable stock, room temperature
Fresh chopped parsley for garnish
Instructions
Prepare all ingredients and 2 pans, 1 medium skillet and 1 saucepan or dutch oven.
For the Mushrooms, Tomatoes, and Pine Nuts
In a medium skillet over medium heat, add 2 tablespoons olive oil, mushrooms and tomatoes.
Saute for 15 minutes, shaking the pan occasionally.
When the mushrooms have started to caramelize and the tomatoes start to burst, add the pine nuts and salt, and toast for an additional 5 minutes.
For the Polenta
While the other pan is working on the veggies, heat the saucepan or dutch oven over medium heat. Add olive oil, shallots, garlic, salt, and pepper.
When the shallots are translucent (about 1 minute), add the polenta and stir to mix with the shallots for about 30 seconds.
Whisk in the stock, 1/2 cup at a time. When the polenta absorbs the liquid, add more until the stock is gone and the polenta is rich and creamy – about 25 minutes.
If the polenta starts to bubble up, reduce the heat slightly to keep it from popping.
If your polenta sits for a minute, it might firm up, just thin it out with a little more stock.
Serving
Divide the polenta into 4 bowls and top with mushroom and tomato mixture.
Drizzle 1/2 tablespoon olive oil over each serving and garnish with chopped fresh parsley.
Notes
You could also use a small amount of unsweetened plant based milk to enhance the creaminess of your polenta.
Adding rinsed, drained canned white beans to the skillet at the same time as the pine nuts will add extra protein and fiber to this dish.
- Prep Time: 10
- Cook Time: 25 minutes