Weeknight comfort food! Cheesy polenta bowl topped with roasted tomatoes and mushrooms. Vegan and Gluten-Free. |

Vegan Polenta Bowl

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 3-4
  • Category: dinner, main, entree, pasta
  • Cuisine: Italian


Weeknight comfort food! Cheesy, creamy, vegan polenta topped with roasted tomatoes and mushrooms. 



  • 1 pint cherry tomatoes, halved
  • 10 oz. mushrooms (1 pack) thinly sliced
  • 1 tsp. olive oil
  • 1 tsp. dried Italian seasoning (thyme, oregano, basil)
  • Polenta: 3 cups soymilk
  • 1 cup vegetable broth
  • 1 cup corn meal
  • 1 tbsp. dairy-free butter (I like Earth Balance brand)
  • 2 tbsp. [url:1]nutritional yeast[/url] (optional but gives great ‘cheese’ like-flavor)
  • Fresh basil for serving


  1. Preheat the oven to 400 degrees F.
  2. Toss the halved cherry tomatoes and mushrooms slices with tsp. olive oil. Season with Italian seasoning and place in a single layer on a baking sheet.
  3. Roast until tender and tomatoes have burst, about 20 minutes.
  4. Make the polenta: Heat broth and milk over medium heat.
  5. When bubble start to surface, gently whisk in cornmeal and stir together.
  6. Reduce heat to low and let cook until thick, stirring often, about 20 minutes.
  7. Stir in butter, nutritional yeast (if using) and pinch salt/pepper to taste.
  8. To serve, scoop the polenta into bowls and top with roasted vegetables.
  9. Garnish liberally with torn basil. If you like a little kick, add a pinch of red pepper flakes!