A rich yet wholesome plant-based dish that combines smooth, golden polenta with a savoury topping of wild mushrooms, garlic, thyme, and sage. The polenta is gently simmered in water, soy milk, and vegetable stock, then enhanced with nutritional yeast for a creamy, dairy-free “cheesy” flavour. The wild mushrooms—such as oyster and shiitake—are thinly sliced and sautéed until tender, releasing their earthy, umami notes, while fresh sage and thyme add a touch of aromatic warmth. A splash of red wine vinegar lifts the flavours with a subtle tang, balancing the richness of the dish.

This recipe is more than just delicious—it’s packed with nutritional benefits:

• Polenta (cornmeal) provides complex carbohydrates for sustained energy, is naturally gluten-free, and contains essential minerals such as magnesium, iron, and phosphorus.
• Soy milk offers plant-based protein, calcium, and heart-healthy isoflavones, making it a great alternative to dairy for those with lactose intolerance.
• Nutritional yeast is rich in B vitamins (including B12 in fortified varieties) and adds antioxidants that support immune function.
• Wild mushrooms—especially oyster and shiitake—are nutrient-dense, offering protein, fibre, selenium, and compounds like beta-glucans that help support the immune system. Shiitake mushrooms are also known for their cholesterol-lowering and anti-inflammatory properties.
• Garlic contains allicin, a powerful compound associated with heart health, improved circulation, and antimicrobial properties.
• Herbs such as thyme and sage are naturally rich in antioxidants, help reduce inflammation, and add depth of flavour without relying on excess salt.
• Red wine vinegar aids digestion, can help regulate blood sugar, and contributes polyphenols that support cardiovascular health.

Altogether, this dish is satisfying, aromatic, and deeply nourishing—a perfect choice for a hearty dinner that supports immune health, heart health, and overall vitality. Served warm, it pairs beautifully with a simple green salad or roasted vegetables for a complete meal.

Polenta with Wild Mushrooms and Thyme

Catherine Barclay

A comforting, rustic dish made with creamy polenta enriched with soy milk and nutritional yeast for a cheesy depth, then topped with an aromatic medley of thinly sliced wild mushrooms—such as oyster and shiitake—sautéed with garlic, thyme, and fresh sage. A splash of red wine vinegar and vegetable stock brings a tangy, savory balance, making it a hearty, plant-based meal perfect for cool evenings.

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Course Main Course

Servings 4 servings

Ingredients

  

1x2x3x

• ¼ cup fresh sage leaves
• 4 cups wild mushrooms, thinly sliced I have used oyster and shiitake mushrooms
• 1 cup polenta
• 1½ cups water
• 1½ cups soy milk or any plant milk
• 3 tbsp nutritional yeast
• 6 cloves garlic roughly chopped
• ¼ cup vegetable stock
• 1 tbsp red wine vinegar

Instructions

 

• Preheat oven to 180℃ (350℉)
• Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet, pour over 1/4 cup of vegetable stock over mushroom mix and toss to coat. Place in oven and roast while preparing the polenta, shaking mushrooms occasionally.
• Make polenta as per instructions, though swap out just water for water and milk as the liquid.
• When polenta is near completion add the sage leaves and nutritional leaves.
• After 25 minutes remove mushrooms from oven, drizzle with vinegar, toss to coat and let slightly cool.
• Split polenta among bowls and top with mushrooms, thyme and garlic.

Keyword plant-based, vegan, wfpb, Wild Mushrooms

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