Creamy mushroom polenta
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Browned mushrooms top soft polenta enriched with almond milk.
Italian-inspired · dinner, bowl · easy
Servings: 2
Prep: 10 min
Cook: 15 min
Total: 25 min (estimate)
Estimated cost: USD 6 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Tree nuts. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1/2 cup quick-cooking corn polenta (Choose a gluten-free 5-minute variety. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 8 ounces mushrooms (225 g, sliced)
- 2 cloves garlic (minced)
- 1 cup unsweetened gluten-free almond milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon fine salt
Cooking instructions
- Heat the olive oil in a skillet on medium-high. Spread out the mushrooms and cook for 8 minutes, stirring occasionally until browned.
- Add the garlic and dried thyme to the mushrooms and cook for 1 minute; keep warm on low.
- Bring the unsweetened gluten-free almond milk, water and fine salt to a simmer in a saucepan. Slowly whisk in the quick-cooking corn polenta. Reduce heat and stir for 5 minutes, or the package time, until soft and thick.
- Spoon the polenta into bowls and top with the mushroom mixture. Serve before the polenta firms up.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.