As soon as Autumn rolls around I find myself in the kitchen so much more. I love experimenting with all the different yummy warming foods I have in the pantry. Who else does this happen to? My newest obsession is polenta. It’s super versatile and incredibly delicious. Normally I make it and then let it set in the fridge before cutting it into pieces and sautéeing them. This time, I decided to serve it topped with marinara sauce, sautéed mushrooms, sautéed onions, and fresh parsley. It was a totally different flavor experience and it was so lovely, warming, and light (not to mention how much more quickly it came together).
*Polenta is something that can frequently be cross contaminated with gluten. Be sure to use certified gluten free polenta to keep this recipe safe for gluten free people.
![Polenta Mash with Marinara, Mushrooms, Sauteed Onions, and Parsley](https://veggielexi.com/wp-content/uploads/2018/10/Polenta-Compressed-2-280x280.jpg)
Polenta with Mushrooms and Marinara (Vegan, Gluten Free, Flour Free):
Ingredients
- 1 teaspoon grapeseed oil
- 1 package mushrooms 8 ounces or 227 grams, sliced
- 1 medium onion chopped
- 3/4 teaspoon fine salt divided
- 3 medium cloves garlic diced
- 4 cups water
- 1 cup certified gluten free dry polenta
- 3/4 cup certified gluten free marinara sauce
- Parsley sliced, for topping
Instructions
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Heat 1 teaspoon oil in a skillet.
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Add mushrooms and sauté for 4-6 minutes, or until beginning to brown.
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Add onion and 1/4 teaspoon fine sea salt. Sauté for 3-5 minutes, or until translucent.
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Add garlic and sauté until aromatic (about 30 seconds).
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Remove sautéed mushroom, onion, and garlic from the heat.
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Heat the marinara sauce in a pan on low-medium heat.
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Cook polenta according to package instructions. Mine called for 4 cups of water, 1/2 teaspoon of salt, and 1 cup of polenta. Add the polenta to the boiling water a little at a time while stirring to prevent clumps.
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Serve polenta, topping with warm marinara sauce, sautéed mushrooms, onions, and garlic, and sliced fresh parsley.
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