Gluten-Free Dairy-Free Creamy Polenta with Mushrooms

BeeBusyWithBee
18 hours ago
3 min read

A comforting, Italian-inspired dish featuring smooth, creamy polenta topped with garlicky, herbed mushrooms — simple, hearty, and completely dairy-free.

This Gluten-Free Dairy-Free Creamy Polenta with Mushrooms delivers all the warmth and comfort of classic Italian cooking, using wholesome, allergy-friendly ingredients that everyone can enjoy.

Bowl of gluten-free, dairy-free creamy polenta topped with golden sautéed mushrooms, fresh thyme, and a drizzle of olive oil.

Polenta is naturally gluten-free and makes the perfect base for rich, savoury toppings. When paired with golden sautéed mushrooms, garlic, and thyme, it becomes an earthy, elegant meal that feels both rustic and refined. It’s quick to prepare, deeply satisfying, and ideal for cosy dinners or special weekend meals.

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Ingredients

150g polenta (quick-cooking)
750ml vegetable stock (gluten-free)
1 tbsp olive oil or dairy-free butter alternative
250g mushrooms, sliced (mixed varieties for best flavour)
2 garlic cloves, minced
½ tsp dried thyme or fresh thyme leaves
Salt and black pepper, to taste
1 tbsp nutritional yeast (optional, for cheesy flavour)

Directions

Bring vegetable stock to a simmer in a medium saucepan.
Slowly whisk in the polenta, stirring constantly to prevent lumps.
Reduce heat and cook over low heat, stirring often, for 10–12 minutes until thick, creamy, and tender.
Stir in olive oil or dairy-free butter, nutritional yeast (if using), and season with salt and pepper.
In a separate frying pan, heat a drizzle of olive oil over medium heat. Add mushrooms and cook until golden, about 5–7 minutes.
Add garlic and thyme, cooking for another minute until fragrant.
Spoon polenta into bowls and top with the mushroom mixture. Drizzle with extra olive oil or a sprinkle of herbs if desired.

Person spooning creamy gluten-free, dairy-free polenta into bowls and topping each with golden sautéed mushrooms.

Serve immediately with a drizzle of olive oil and a sprinkle of fresh thyme.

Leftovers can be stored in the fridge and gently reheated with a splash of stock or plant milk for a silky texture the next day.

If you loved this, try my Lasagna or for a quick and delicious dessert Vegan Chocolate Mug Cake

What Makes Gluten-Free Dairy-Free Creamy Polenta with Mushrooms Special

This Creamy Polenta with Mushrooms is pure comfort in a bowl — velvety, golden polenta paired with the umami depth of mushrooms. The polenta’s smooth texture makes the perfect backdrop for savoury toppings, while the mushrooms bring a rich, meaty quality without any dairy or gluten.

The secret to that irresistible creaminess is cooking the polenta slowly in flavourful vegetable stock, then finishing with olive oil and a touch of nutritional yeast for that buttery, cheesy taste. It’s simple, humble food elevated by technique and balance — hearty enough for dinner, elegant enough for entertaining.

Serving Suggestions

Serve this dish as a satisfying main or a side to roasted vegetables, grilled tofu, or your favourite protein. For a restaurant-style presentation, top it with fresh herbs like parsley or basil and a drizzle of truffle or chilli oil.

If you want a heartier version, stir in dairy-free cream or roast extra vegetables such as peppers and courgettes to pile on top. You can also use the same creamy polenta base under vegan ragù or lentil stew for an Italian-inspired twist.

For brunch, serve smaller portions of polenta topped with sautéed mushrooms and a poached egg (if not strictly vegan) for a luxurious weekend meal.

Storage & Reheating Tips

Polenta thickens as it cools, but it’s easy to reheat. Store any leftovers in an airtight container in the fridge for up to three days. To serve again, stir in a splash of vegetable stock or dairy-free milk while gently reheating on the hob until creamy.

If you prefer, spread leftover polenta into a baking dish, let it set, then slice and grill or pan-fry for crispy polenta cakes — perfect for lunch or light snacks.