Mushroom & Caramelized Onion Polenta
Prep time
Cook time
Total time
Serves: 2
  • 1 cup vegetable stock
  • ½ cup quick-cooking polenta
  • 1 cup almond milk
  • 1 garlic clove, minced
  • ½ – 1 cup water, as needed
  • 1 tablespoon extra-virgin olive oil or butter
  • Sea salt
  • ¼ cup grated pecorino (optional), reserve some for topping
Mushroom sauté:
  • 1 tablespoon extra-virgin olive oil
  • ½ yellow onion, sliced in thin strips
  • 2 cups sliced mushrooms – I used a mix of chanterelles and criminis
  • 1 garlic clove, minced
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon agave, or sweetener of your choice
  • 1 tablespoon fresh thyme leaves
  • Sea salt and fresh black pepper
  1. Combine the vegetable broth and polenta in a medium saucepan and bring to a gentle boil. Immediately reduce heat to a very low simmer. Stirring occasionally, add the milk gradually as the polenta gets thicker. When you have added half the milk, add the garlic and a few pinches of salt. Continue gradually adding the milk, followed by the water, as needed, and stirring for up to 45 minutes. If you are tight on time, you can make this in 20 minutes, though stirring for 45 minutes yields a creamier texture. Taste and adjust seasonings as you go. Add the olive oil and the grated pecorino, if using. Polenta is done when it starts pulling away from the sides of the pot.
  2. When the polenta has about 10 minutes left, start the mushroom sauté: Heat the olive oil in a nonstick pan over medium heat. Add the onions, mushrooms, garlic, and pinches of salt and pepper. Cook for 5 or 6 minutes or until onions and mushrooms cook down and caramelize.
  3. Deglaze pan with the balsamic vinegar, add the agave, and sauté for another few minutes. Add the fresh thyme leaves.
  4. Plate polenta and top with the mushroom sauté. Top with the reserved pecorino, if using.
Make extra polenta and store leftovers in a shallow baking pan. Slice into cubes the next day and bake or fry!
Recipe by Love and Lemons at