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Polenta Frittata With Mushroom, Tomato, and Basil [Vegan, Gluten-Free]

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This vegan polenta frittata l is here to answer your savory breakfast prayers! Polenta mixed with spices, fresh cherry tomatoes, and white mushrooms are baked in the oven until crisp on the outside, and indescribably "eggy" on the inside. The end result was savory bliss that resembles egg frittata bakes.

Polenta Frittata With Mushroom, Tomato, and Basil [Vegan, Gluten-Free]




  • 4-5 garlic cloves
  • 1 onion
  • 1 tablespoon coconut oil
  • 10.5 ounces White Button mushrooms
  • 1 teaspoon more coconut oil
  • 1/3 cup nutritional yeast
  • A pinch paprika
  • A pinch cayenne (optional)
  • Lots of sea salt and pepper
  • Approximately 1 cup instant polenta
  • 3 cups, plus 2 3/4 tablespoons vegetable broth
  • 5.5 ounces cherry tomatoes, halved
  • Fresh basil, for topping
  • Sesame seeds, for topping


  1. Preheat oven to broil. Chop your garlic and onion, and add to a cast iron skillet with 1 tablespoon coconut oil. Cook on medium-high heat stirring occasionally until onion becomes translucent in colour (approximately 10 minutes). Chop mushrooms and add to skillet. Cook until softened (approximately 10 more minutes). Remove cooked veg from skillet.
  2. In a mixing bowl add your polenta, nutritional yeast, paprika, cayenne, and salt and pepper. Mix to combine. Add 1 tablespoon coconut oil to pan (still on medium-high heat) and toss in your polenta mixture. Gradually pour in vegetable stock, beating polenta as you go to prevent lumps. Keep beating the polenta until the mixture thickens and starts to bubble. Then add cooked veg back to the skillet, stir to combine and season with more sea salt and pepper.
  3. Remove pan from heat and top polenta with chopped cherry tomatoes. Place polenta frittata in the oven to broil for approximately 10 minutes, or until cherry tomatoes are bright and bursted.
  4. Remove polenta frittata from oven, allow to cool slightly, and top with fresh basil leaves. Sprinkle with sesame seeds.





Hannah is a plant-based blogger. Her love for creating plant-based recipes stems from its benefits to health, humanity, the environment, and taste of course! Hannah is Canadian born, but now lives in France. Her new French life has proved a struggle at times due to the limited vegan community, but the farm to table lifestyle offers her an abundance of local, fresh and wholesome ingredients to create beautiful plant-based recipes worth sharing.



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One comment on “Polenta Frittata With Mushroom, Tomato, and Basil [Vegan, Gluten-Free]”

Click to add comment
19 Days ago

Thank you sooo much Hannah (and to all the wonderful bloggers who contribute to this great site) - I look forward very much to preparing this delicious polenta dish. It is through the offerings from people like yourself that I continue to be inspired to remain vegan.
Much love

8 Months Ago

Made this tonight for my 80+ year old parents. They are not vegan but they liked it and both took seconds. The tomatoes were really good on the top and basil and sesame seeds are worth adding. Has a nice flavor overall, will make again.


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