Can we please talk about how amazing savory pies are? Sure, dessert pies get most of the attention, but this vegan baked polenta pie has everything going for it flavor-wise. It’s creamy, earthy, savory, and oh so delicious. The pie only takes about an hour to prepare, which makes it the perfect brunch dish! Or you can add a simple green salad on the side, and you have a nice, light lunch or dinner.

Baked Polenta With Mushrooms [Vegan, Gluten-Free]

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Ingredients

For the Baked Polenta:

  • 4 1/2 cups filtered water
  • 1 1/2 cups course ground corn meal
  • 16 ounces baby Portobello mushrooms
  • 1 shallot, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons fresh sage, divided
  • 6 tablespoons cashew cream, divided (recipe below)
  • 2 tablespoons olive oil, divided
  • 1/2 tablespoon nutritional yeast
  • 3/4 teaspoon dried sage
  • 1 teaspoon sea salt, divided
  • Cracked pepper, to taste

For the Cashew Cream:

  • 1 1/2 cups cashews, soaked for 2 hours then drained
  • 3/4 cup filtered water
  • Juice from 1 lemon
  • 1 teaspoon sea salt
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cracked pepper
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Preparation

To Make the Cashew Cream:

  1. Combine all ingredients in a food processor. Mix for 1-2 minutes. Scrape down the sides and process again until smooth and creamy.

To Make the Baked Polenta:

  1. Heat the oven to 350°F. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil.
  2. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the olive oil and the dried sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in the nutritional yeast and 2 tablespoons cashew cream.
  3. Meanwhile, grease or butter an 8 by 12-inch baking dish. In a large frying pan, heat 1 tablespoon of olive oil on moderately high heat. Add half the shallots and onion. Cook for 2 minutes. Add mushrooms, 1/4 teaspoon of sea salt, and black pepper, to taste. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Stir in 1 tablespoon of fresh sage and cook for 2-3 more minutes. Remove.
  4. Pour the polenta into a pie dish and spread in an even layer. In the center of the pie, spread 4 tablespoons of cashew cream evenly to make a wide circle. Top the cream with a neat pile of mushrooms. You may have leftovers.
  5. Pop the vegan baked polenta in the oven for 15 minutes. When it’s done, top with 1 tablespoon fresh sage for garnish and let set for five minutes. Serve immediately or let cool completely before putting it in the refrigerator.

Notes

The cashew cream can be stored in a covered container in the refrigerator for 3-5 days.

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Nutritional Information

Total Calories (not including cashew cream): 1037 | Total Carbs: 160 g | Total Fat: 33 g | Total Protein: 30 g | Total Sodium: 2509 g | Total Sugar: 7 g Total Calories of Cashew Cream: 847 | Total Carbs: 49 g | Total Fat: 66 g | Total Protein: 28 g | Total Sodium: 2381 g | Total Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.