Garlic Polenta with Mushroom Sauce is a delicious combination. You make the polenta in a slow cooker and the mushroom sauce on top of the stove. The mushroom sauce is my favorite recipe for mushroom gravy because it calls for a variety of tasty, fragrant mushrooms.
On my quest to find interesting and tasty vegetarian meals for the two young vegetarians who were staying with us for a week, I found this delicious recipe idea in Robin Robertson’s Fresh from the Vegetarian Slow Cooker. What an amazing cookbook. If you like cooking in a slow cooker, you should get this cookbook. I did modify the mushrooms because I wanted a gravy instead of just sautéed mushrooms. The meal wasn’t enough to fill up two teenage boys. I had to supplement with a vegetable, salad and some sautéed Morningstar vegetarian “chicken” strips.
Since you have to refrigerate the polenta for about 40 minutes or overnight, I suggest you do the slow cooking of the polenta the day before you want to eat this meal and refrigerate it overnight (poured into a loaf pan as instruction #6 says to do). Then finish up the recipe the next day.
What You Need
You will, of course, need a slow cooker. You’ll also need a loaf pan, sauté pan, knives, and measuring cups and spoons. The recipe calls for an assortment of dried mushrooms and I highly recommend using porcini mushrooms.
Garlic Polenta with Mushroom Sauce Recipe
Garlic Polenta with Mushroom Sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 6 cups boiling water
- 1 teaspoon salt
- 2 cups cornmeal
- 8 ounces (or more) assorted mushrooms (I use a few fresh portobello or button mushrooms, and a package of dried mixed mushrooms, such as shitake, porcini and oyster mushrooms. Porcini mushrooms are especially fragrant and delicious.)
- 2 cups boiling water
- 2 tablespoons olive oil
- 1 clove garlic
- 1/2 cup water
- 2 tablespoons cornstarch
- 1-2 tablespoons soy sauce
- Salt & pepper to taste (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper)
Make the Polenta
Lightly oil the insert of a 3-4 quart slow cooker. Spray oil works well for this.
Add the olive oil and garlic and turn the cooker to high. Let cook for a couple minutes, until fragrant.
Pour the boiling water into the slow cooker. Add salt.
Then slowly whisk in the cornmeal, stirring constantly until blended.
Cover and cook on low for 6-8 hours, stirring occasionally.
- Spoon the cooked polenta into a lightly oiled loaf pan and smooth the top. Refrigerate until firm, 30-40 minutes (or overnight).
Cut the firm polenta into 1/2" slices.
Fry the slices in a bit of oil on both sides until they are starting to turn brown and the slices are heated through.
Make the Mushroom Sauce
Soak the dried mushrooms in water about 30-45 minutes until they are tender.
Drain the mushrooms, reserving the water, through a coffee filter to eliminate the impurities.
Wash, pat dry, and slice the fresh mushrooms (if using).
- Heat the olive oil in a skillet and cook the mushrooms for about 5-8 minutes until tender.
Add the garlic to the skillet and continue cooking for a minute or so.
Simultaneously with cooking the mushrooms, in a saucepan heat the reserved liquid to boiling.
Mix the 1/2 cup of water, soy sauce, and the cornstarch until the cornstarch is dissolved and the soy sauce is blended in.
Pour the cornstarch water into the boiling liquid and stir until thickened.
Add the mushrooms and heat 5 minutes until hot.
Add salt and pepper to taste.
Serve over the fried polenta.
NOTE: Since you have to refrigerate the polenta for about 40 minutes or overnight, I suggest you do the slow cooking of the polenta the day before you want to eat this meal and refrigerate it overnight (poured into a loaf pan as instruction #6 says to do). Then finish up the recipe the next day.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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