Polenta with Mushroom Bolognese + Giveaway

By Alexandra Caspero on November 28, 2018

Polenta bolognese dinner, coming right up! Doesn’t this bowl look so warm and comforting? It’s plant-based dining at it’s finest. Crispy polenta topped with a quick mushroom bolognese. Did I mention this one is done in only 30 minutes?

You know I’m a huge fan of bolognese recipes. I’ve got a tempeh bolognese, an eggplant bolognese sauce, a pumpkin and a red lentil bolognese version in addition to this mushroom one.

This gorgeous recipe comes from my friend Serena and Deanna’s new cookbook, The 30-minute Mediterranean Diet Cookbook. Complete with a introduction of the mediterranean diet and 101 easy recipes for breakfast, lunch, dinner, sides and desserts. While it’s not completely vegetarian, there are plenty of veg-friendly recipes and a cookbook I’ve been cooking out of for the last few weeks. The perfect cookbook gift for the upcoming holidays.

vegan mushroom bolognese sauce

This mushroom bolognese recipe is one of my new favorite dinners. I honestly couldn’t believe how quickly it cooked up, and how creamy the sauce is. The original recipe called for whole milk, but I subbed in soy milk to keep this one plant-based.

I’ve never added milk to my sauce before, but was pleasantly surprised on how it made the sauce richer, a yummy component to creamy polenta slices.

polenta with mushroom bolognese

polenta with mushroom bolognese

If you love vibrant, produce-heavy meals, then you’ll want to check out The 30-Minute Mediterranean Cookbook. Since I love this gorgeous cookbook so much, I’m giving a copy away to one of you!

Want to win? Leave a comment below, letting me know your favorite Mediterranean dish!

I’ll pick a winner next week. xo

polenta with mushroom bolognese

Print

Polenta with Mushroom Bolognese

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Vegetarian, Vegan
  • Method: Stove Top
  • Cuisine: Italian, American

Description

Polenta with Mushroom Bolognese! This healthy vegetarian or vegan dinner is so delicious– comfort food at its best! Crispy polenta rounds with mushroom bolognese sauce. Ready in just 30 minutes!

Recipe reprinted with permission from The 30-Minute Mediterranean Diet Cookbook by Serena Ball and Deanna Segrave-Daly 


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Vegetarian, Vegan
  • Method: Stove Top
  • Cuisine: Italian, American
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Vegetarian, Vegan
  • Method: Stove Top
  • Cuisine: Italian, American
Scale

Ingredients

  • 16 ounces white mushrooms, stems removed
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups finely chopped onion
  • 1/2 cup finely chopped carrot (about 1 medium carrot)
  • 4 garlic cloves, minced
  • 1 (18-ounce) tube plain polenta, cut into 8 slices
  • 1/4 cup tomato paste
  • 1 tablespoon dried oregano, crushed between your fingers
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry red wine
  • 3/4 cup soy milk
  • 1/2 teaspoon sugar

Instructions

  1. Place half of the mushrooms in a food processor bowl and pulse about 15 times until finely chopped but not pureed, similar to the texture of ground meat. Repeat with the remaining mushrooms and set aside. (To save time, you can also use the food processor to chop the onion, carrot and garlic!)
  2. In a large stockpot over medium-high heat, heat 2 tablespoons of oil. Add the onion and carrot and cook for 5 minutes, stirring occasionally. Add the mushrooms and garlic and cook for 5 minutes, stirring frequently.
  3. While the vegetables are cooking, add the remaining 1 tablespoon oil in a large skillet and heat over medium-high heat. Add 4 slices of polenta to the skillet and cook for 3-4 minutes, until golden; flip and cook for 3-4 minutes more. Remove polenta from the skillet, place it on a shallow serving dish and cover with aluminum foil to keep warm. Repeat with remaining 4 slices of polenta.
  4. To the mushroom mixture, add the tomato paste, oregano, nutmeg, salt, pepper and stir. Continue cooking for another 2-3 minutes, until the vegetables have softened and begin to brown. Add the wine and cook for 1-2 minutes, scraping up any bits from the bottom of the pan while stirring with a wooden spoon. Cook until the wine is nearly all evaporated. Lower the heat to medium.
  5. Meanwhile, in a small, microwave-safe bowl, mix the milk and sugar together and microwave on high for 30-45 seconds, until hot. Slowly stir the milk into the mushroom mixture and simmer for 4 more minutes, until the milk is absorbed. To serve, pour the mushroom veggie sauce over warm polenta slices.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 300
  • Sodium: 471mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 9g

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Judith Fertig
      January 26, 2019 AT 8:36 pm

      Thanks for sharing this great recipe! It’s very useful for me. I will try it today.

      1. Alex
        January 27, 2019 AT 8:12 am

        So glad you liked it! Thanks Judith!

    2. Nice. My mom often has vegan food cause of her health, I’ll try this for her. Thanks for the post.

    3. Rachel
      December 9, 2018 AT 8:22 am

      You can never have too much hummus.

    4. Susan Dubose
      December 8, 2018 AT 7:32 am

      I’m going to try this. Thanks, and good luck to everyone with the giveaway!

    5. Tina W
      December 3, 2018 AT 4:19 am

      I love couscous salad and grape leaves.

    6. Starla
      November 30, 2018 AT 1:18 pm

      Ooh! That looks delicious. My favorite is definitely falafel

    7. Chloe
      November 30, 2018 AT 12:14 pm

      I love anything with lentils or quinoa. I also love the fresh seafood of the mediterranean. So much good stuff!

      1. Alex
        December 10, 2018 AT 1:54 pm

        Congrats Chloe! You are the winner! I’ll email you with more details.

        1. Chloe
          December 10, 2018 AT 3:34 pm

          Awesome!!!! What a day maker! Thank you!

    8. Teresa R
      November 29, 2018 AT 10:40 am

      Would love to try this recipe, but right now favorite vegetarian recipe is Tabouli salad!

      1. Alex
        November 29, 2018 AT 1:55 pm

        Mine too! Thanks Teresa!

    9. Teresa R
      November 29, 2018 AT 10:17 am

      Hello! Came across your website via the TD webinar! Favorite dish is Tabouli salad 🙂

      1. Alex
        November 29, 2018 AT 1:57 pm

        Thanks for the support Teresa! Glad you attended the webinar!

    10. Susan
      November 29, 2018 AT 3:23 am

      My favorite Mediterranean dish would be a lentil and quinoa tomato sauce with mushrooms over spaghetti squash. Delicious!