Polenta Mash with Marinara, Mushrooms, Sauteed Onions, and Parsley

Polenta with Mushrooms and Marinara (Vegan, Gluten Free, Flour Free):

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


  • 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


  1. Heat 1 teaspoon oil in a skillet.
  2. Add mushrooms and sauté for 4-6 minutes, or until beginning to brown.
  3. Add onion and 1/4 teaspoon fine sea salt. Sauté for 3-5 minutes, or until translucent.
  4. Add garlic and sauté until aromatic (about 30 seconds).
  5. Remove sautéed mushroom, onion, and garlic from the heat.
  6. Heat the marinara sauce in a pan on low-medium heat.
  7. 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.
  8. Serve polenta, topping with warm marinara sauce, sautéed mushrooms, onions, and garlic, and sliced fresh parsley.