Grilled Polenta with Shiitake Mushrooms and Roasted Tomatoes
A flavorful vegan twist on grilled polenta, enhanced with shiitake mushrooms, garlic, and roasted cherry tomatoes. Perfect as a side or light main dish.
Details
- Author: CuisineSavvy
- Cuisine: Italian
- Course: Side
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Diet: Vegan
- Tags: Vegan, GlutenFree, HealthyFats
Nutritional Values
This grilled polenta recipe is rich in whole grains, fiber, and healthy fats from olive oil and shiitake mushrooms. It contains minimal processed ingredients and aligns well with a balanced vegan diet.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 300 kcal | -- |
| Total Fat | 10 g | -- |
| Saturated Fat | 2 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 500 mg | -- |
| Total Carbohydrate | -- | |
| Dietary Fiber | 5 g | -- |
| Total Sugars | 3 g | -- |
| Protein | 6 g | -- |
Ingredients
[ "1 – 1 1⁄2 tbsp. coarse salt", "1 2⁄3 cups polenta", "1 tbsp. extra-virgin olive oil", "2 tbsp vegan butter", "2 tbsp vegetable stock", "2 garlic cloves, finely chopped", "1 small onion, finely chopped", "150g shiitake mushrooms, chopped", "1 tsp turmeric", "1 tsp smoked paprika", "1/2 tsp black pepper", "1/2 tsp salt", "1/2 tsp Italian herbs", "1/2 tsp chili flakes", "10-12 cherry tomatoes, roasted", "2 tbsp balsamic vinegar", "1 tbsp finely chopped garlic", "Remaining vegetable stock plus water from rehydrating dried mushrooms" ]
Instructions
1. Add oil and vegan butter to a pan over medium heat. 2. Pour in 2 tbsp of vegetable stock (CulinaryTechnique: StockSoftenedVeg) to soften the finely chopped onion and garlic cloves. Sauté until they begin to soften and become fragrant. 3. Add the chopped shiitake mushrooms to the pan and cook until tender. 4. Add the spices (turmeric, smoked paprika, black pepper, salt, Italian herbs, and chili flakes). Stir well to combine. 5. Once the mushrooms are sautéed, bring in the remaining vegetable stock and the water from rehydrating the dried mushrooms to fully incorporate the liquid. 6. Gradually stir in the polenta, whisking constantly to avoid lumps. 7. Pour the polenta mixture into a casserole pan and smooth the surface. Refrigerate for at least 1 hour to set. 8. After the polenta has set, transfer it to a cutting board and chop into large square pieces. 9. Preheat a grill or Belgian-style waffle iron. Grill the polenta squares for 3-4 minutes per side, until crisp and grill marks appear. 10. Meanwhile, roast cherry tomatoes in oil with balsamic vinegar and finely chopped garlic. 11. Serve the grilled polenta immediately, topped with the roasted cherry tomatoes and their garlic-balsamic sauce.
External Recipes
- Grilled Polenta (Original Recipe) (Health Score: 70)
HealthScore: 85
This vegan grilled polenta recipe is rich in whole, plant-based ingredients and uses healthy fats from olive oil and mushrooms. The addition of roasted tomatoes further boosts its nutrient content.