Mains · 30 Minutes
Quick Polenta with Mushroom Gravy
A delicious vegan recipe ready in 30 minutes or less.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Bring vegetable stock to a boil; whisk in instant polenta and stir for 3–5 minutes, or follow the packet directions.
- Finely chop onion and slice the mushrooms. Cook the onion for 4 minutes, then add mushrooms and cook for 7–8 minutes until tender.
- Add soy sauce and a few tablespoons of water to form a thick mushroom sauce.
- Spoon polenta onto plates, top with mushroom sauce and serve immediately.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Check cooking time and liquid ratio on your specific rice, buckwheat or barley packet, because varieties differ.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.