Polenta with Mushroom Sauce and Bitter Greens

Hearty polenta is paired with earthy mushrooms and bitter greens for a richly flavored meal.

4-6 Servings

Updated: Mon, 05/13/2019 - 8:51pm


  • 3 cups water or vegetable broth
  • 1 cup polenta (coarse-ground corn meal)
  • 1 Tablespoon dried basil
  • ½ teaspoon each salt and pepper
  • 1 cup unsweetened soymilk + ¼ cup
  • 2 Tablespoons olive oil
  • 2 cups cooked brown rice
  • ½ cup corn kernels
  • ¼ cup vegan margarine
  • 2 cups chopped, mixed mushrooms
  • 1 cup sliced red onion
  • 4 cloves garlic, smashed
  • 1 cup vegetable broth
  • 2 teaspoons potato starch
  • 4 cups mixed, sliced bitter greens (kale, collards, dandelion)


  1. In a medium saucepan, bring water to a boil. Add polenta, basil, salt and pepper. Stir quickly to distribute, and then cover. Turn heat to lowest setting and simmer for 5 minutes, stirring to prevent sticking. Add more water if needed.
  2. Add 1 cup soymilk, olive oil, brown rice, and corn, stirring to combine. Cook for 10 minutes more, adding more water or soymilk if needed. Remove from heat and let cool.
  3. In a large skillet, heat margarine until bubbling. Add mushrooms, onions, and garlic, and cook until mushrooms are soft and wilted, about 15 minutes.
  4. In a small bowl whisk together broth, remaining ¼ cup soymilk, and potato starch until smooth. Add broth to mushrooms and stir constantly until thick, about 5-10 minutes. Remove from skillet.
  5. In the same skillet, toss in greens and cook until wilted (cook in batches, if needed). Divide polenta between 6 serving bowls, top with greens, and drizzle with mushroom sauce. Serve while warm! Enjoy!