Tuesday, February 15, 2011

Vegan Polenta with Kale and Mushrooms

This must be my new favorite combination: kale and mushroom, richly stewed with garlic ginger sauce and delicate polenta. 

Polenta: (makes 2 large servings)
0.5  cup polenta/yellow corn meal
1 cup water
0.5 cup almond milk
0.5 TB Earth balance (vegan butter replacement)
some salt
juice of 1/2 Meyer lemon juice

Sauteed kale and mushrooms (1 serving):
1 cup portabella button mushroom, cleaned and quartered
several Tuscan kale leaves, de-stemmed and sliced
1/2 white onion, diced
1 garlic clove, minced
1 ts olive oil
1/2 TB veganaise
1 TB Stonewall Kitchen Garlic Ginger Sauce (or bbq sauce)

For serving: pine nuts, toasted

Polenta: Bring to a water and almond milk to a boil, and whisk in the polenta. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes (or less). Turn off the heat. Add the earth balance, and stir until melted and the lemon juice. The lemon juice really made a difference--it makes the polenta seem brighter somehow, but not lemony. 

Pour the polenta into a heat-proof glass dish, spread out and cool. Once cooled, you can cut off slices.

Sauteed Mushrooms: in a skillet, heat the oilve oil and sauteed the onion and garlic, and once translucent (3min) add the fresh mushroom. Sautee for about 5min, til shrunk and browned. Mix the ginger garlic sauce with a 1/4 cup of water and pour into the saute mix. Add the kale.  Sautee for another 3-5 min. Once done, turn off the heat and stir in the veganaise and the bbq sauce. It makes it creamy and gives it a full, deep flavor. Serve with polenta and toasted pine nuts.


  1. Woud love a recommended replacement for the Stonewall Garlic Ginger Sauce. I would have to mail order that and am not likely to do so. Thanks!

    1. Hi Sandy, wou could use a terikayi marinade/sauce and add some fresh garlic and ginger instead of the Stonewall Kitchen sauce. There are many store brands of terikayi marinade like this one

  2. i think your measurements for the polenta are off. it was far too dry and just stuck together in clumps. i looked up other recipes that call for 4-6 cups of liquid per 1 cup of corn meal.

    1. I think you are right. The ratio should be 1 part polenta to 3 parts liquid for a dense polenta. I will change the recipe.

  3. Since we seldom find portabellas, I used a mix of some large, local cremini-type mushrooms, plus some rehydrated porcinis. Not using a measuring cup, I eyeballed the ingredients to make a standard polenta with olive oil and some of bf's oat milk (I forgot the lemon). Then I had to substitute the Veganaise and BBQ sauce with a mix of (repurposed) lemon, Vegemite, and the soaking liquid from the mushrooms. The dish still came out beautifully and had a nice, earthy balance of flavors with just the right amount of tang. I'm definitely adding this to the repertoire. Merci!

  4. Found recipe on pinterest - realize it's an old post but in the instructions for the mushrooms it says to add BBQ sauce but I don't see it in the ingredient list...