Easy Tomato Mushroom Polenta

Polenta makes a great side dish but you can also serve it as a delicious, healthy and filling main meal! This Tomato Mushroom Polenta is super creamy and rich, topped with a saucy tomato mushroom mixture made with Pomi Chopped Tomatoes. The perfect comfort dish that comes together in 45 minutes!

There’s plenty of different topping variations for polenta but my favorite is simple sauteed portobello mushroom with chopped tomatoes and fresh herbs. I used Pomi’s chopped tomatoes which are my favorite ones to use and I always keep a few cans in my pantry! They’re 100% fresh italian tomatoes made with just one ingredient… tomatoes! It’s not surprising but nowadays it’s hard to even get canned tomatoes without preservatives, salt, sugar or artificial flavors. Pomi’s tomatoes are always GMO free and packed in BPA free containers. Check out this vegan creamy tomato sauce pasta I made using Pomi’s strained tomatoes!

HOW TO MAKE THE BEST EASY TOMATO MUSHROOM POLENTA

Let’s talk polenta. I was skeptic of making polenta for a long time because of hearing all the rules you need to follow. To my surprise, making polenta turned out to be super easy!

Choose medium grind or coarse grind cornmeal and cook it with water for about 15-20 minutes or according to directions on the package. Polenta will be tender and creamy! Once you turn off the heat, add some grass fed butter, parmesan cheese and nutritional yeast for an extra rich texture. If vegan, skip the cheese, and drizzle with extra virgin olive oil instead of butter!

While the polenta is cooking, make the mushroom tomato sauce. First sautee mushrooms, then add  Pomi Chopped Tomatoes. wine and fresh thyme. Cook for a few more minutes and voila! There you have it. Healthy, comforting and easy tomato mushroom polenta.

What’s awesome is that you can refrigerate cooked polenta and tomato mushroom sauce separate, then heat it up and assemble when hungry! If you’re vegan, easily skip parmesan cheese and butter, by adding nutritional yeast and a little extra virgin olive oil. The whole dish will still taste amazing! I promise.

If you make this easy tomato mushroom polenta yourself, don’t forget to use hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page and subscribe to my blog!

Easy Tomato Mushroom Polenta

Print

Serves: 4 Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

POLENTA

1 cup polenta (stone-ground, whole grain corn meal)

4 cups of water

2 tbsp grass fed butter or extra virgin olive oil

2 tbsp nutritional yeast

1/3 cup grated parmesan cheese (optional)

1 tsp pink salt

TOMATO MUSHROOM SAUCE

1 tbsp extra virgin olive oil

12 oz mushrooms, sliced

1 can Pomi chopped tomatoes

1/3 cup dry white wine (such as Pinot Grigio, Chardonnay etc)

1 tbsp fresh thyme leaves plus more

pink salt, black pepper

parmesan cheese to garnish (optional)

Instructions

1. Bring water and salt to a boil. Then, pour polenta into boiling water, whisking constantly. 
2. Reduce heat to low and simmer until the mixture thickens and the cornmeal is tender, stirring often, about 15-20 minutes. Turn off the heat and add butter, nutritional yeast and parmesan cheese. Stir until melted.
3. Meanwhile, heat up olive oil. Add mushrooms, pinch of salt, pepper, thyme and sautee until mushrooms are golden, about 5-6 minutes.
4. Add in diced tomatoes and white wine. Bring the mixture to a simmer and cook until the wine is mostly reduced, about 5-7 minutes. Season with salt and black pepper.
5. Divide between bowls and garnish with fresh thyme and parmesan cheese

This blog post is sponsored by Pomi. However, all opinions are based on my personal experience. I only recommend products that I truly love and use myself!