Polenta with Mushroom Cheese Sauce {Vegetarian}

Polenta with mushrooms copy

Polenta with Mushroom Cheese Sauce



  • 1 16- ounce tube prepared plain polenta sliced into 2-ounce rounds
  • 1 Tbsp extra virgin olive oil
  • ½ cup onion minced
  • 2 cups sliced assorted mushrooms
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup white wine
  • ½ cup Vegan sour cream
  • cup shredded Fontina cheese if Vegan, use meltable mozzarella
  • 1 Tbsp of chopped parsley


  1. Preheat oven to 400°F.
  2. On a sheet pan prepared with cooking spray, arrange the polenta slices and bake until crispy on the bottom and heated through, about 20 minutes. Flip halfway through the baking time.
  3. In a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
  4. Add the white wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and parsley.
  5. Serve the cheese sauce over the polenta.


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