Creamy Polenta with Brussels and Mushrooms
Looking for a dish that’s as comforting as it is flavorful? This Creamy Polenta with Brussels Sprouts and Shiitake Mushrooms has you covered. Whether you’re serving it as a hearty side dish or a plant-based entrée, this recipe is a perfect balance of richness, nutrition, and vibrant flavors.
Why You’ll Love This Recipe
This dish combines creamy, umami-packed polenta with caramelized Brussels sprouts and pan-fried shiitake mushrooms. The polenta is prepared with vegan butter and nutritional yeast, giving it a velvety texture and cheesy flavor without any dairy. A sprinkle of lemon zest ties it all together, adding a burst of brightness that enhances the earthy mushrooms and nutty Brussels sprouts.
Perfect for Any Occasion
Whether you’re hosting a dinner party or just need a quick weeknight meal, this dish is versatile enough to shine on any table. Pair it with a fresh salad or roasted vegetables for a complete meal, or serve it as an impressive side alongside your favorite plant-based main course.
Key Ingredients
Polenta: The creamy base of the dish, elevated with vegan butter and nutritional yeast for that perfect umami flavor.
Plant-based milk: Great for extra creaminess
Brussels Sprouts: Pan-fried until caramelized for a slightly crispy, nutty flavor.
Shiitake Mushrooms: Their meaty texture and deep flavor make this dish extra satisfying.
Lemon Zest: Adds a touch of brightness and balance to the rich flavors.
Creamy Polenta with Brussels Sprouts and Shiitake Mushrooms
Servings 6
INGREDIENTS
1 cup yellow polenta or coarsely ground cornmeal
2 cups water
2 cups plant-based milk (soy, almond, or oat milk work well)
½ - 1 teaspoon salt
2-3 tablespoons vegan butter
2 tablespoons nutritional yeast (see Tips for Success for substitutions)
4 tablespoons extra-virgin olive oil, divided
1 pound Brussels sprouts, halved
Kosher salt and black pepper
½ pound shiitake mushrooms, halved
2 teaspoons balsamic vinegar
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest
INSTRUCTIONS
In a pot, combine the water, milk and salt. Bring to a boil and whisk in the polenta in a slow steady stream. Whisk continuously for 2 minutes. Reduce the heat to low and cover the pot. Cook for 20-25 minutes, whisking every 5 minutes. If polenta starts to stick, you may need to add more water or milk. Whisk in the vegan butter and nutritional yeast, and keep warm over very low heat.
While the polenta is cooking, make the Brussels sprouts. Set an iron skillet over high heat and warm for 3 minutes. Add 2 tablespoons of olive oil and let warm until very hot, but not smoking. Add the Brussels sprouts, in one layer, cut-side down. Work in batches if necessary. Season with salt and pepper, and allow to cook without moving for 5 minutes. Flip the Brussels sprouts, and cook for an additional 2 minutes.
Add the mushrooms and 2 more tablespoons of olive oil, if needed. Season with salt and pepper. Cook, stirring occasionally, until mushrooms soften. Stir in the balsamic vinegar, and cook until Brussels sprouts are fork-tender. Remove from heat, and stir in the parsley.
To assemble, spoon the creamy polenta onto a plate or shallow serving bowl, top with the sautéed vegetables, and finish with a sprinkle of lemon zest.
Tips for Success
Use fresh Brussels sprouts for the best flavor. Choose Brussels with bright green, tightly packed leaves. Don’t overcrowd the pan when cooking the sprouts because they will steam instead of fry. You need room for each half to touch the bottom of the skillet for perfect caramelization.
You can use any variety of mushrooms. Oyster, cremini, portobello and white are all great options.
Don’t skip the lemon zest—it elevates the entire dish!
Vegan butters I like are Melt, Miyoko’s and Violife.
You can use store-bought vegan cheese if you’re not a nutritional yeast fan. A vegan cheddar or Parmesan will provide a similar cheesy flavor and texture.
Final Thoughts
This Creamy Polenta with Brussels Sprouts and Shiitake Mushrooms is more than just a recipe—it’s a celebration of wholesome, plant-based ingredients coming together to create something truly delicious, nutritious, and satisfying. Whether you’re new to vegan cooking or a seasoned pro, this dish is sure to become a favorite in your kitchen.
Made this recipe?
Let me know in the comments how you like to serve this dish and if you’ve added your own twist! 🌱 Or share a picture on Instagram with the hashtag #TheShauneLife and #PlantPowerInMinutes. 🍲✨
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