creamy polenta
Creamy Polenta with Shiitakes, Roasted Squash and Pumpkin Seeds {GF, Vegan}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
A super hearty vegan and gluten-free creamy polenta recipes topped with earthy fall flavors - meaty shiitake mushrooms, soft and sweet butternut squash and crunchy toasted pumpkin seeds.
Course: Dinner
Cuisine: Healthy, Vegan
Servings: 4
Calories: 467 kcal
Author: Vicky
for the polenta:
  • 1 cup dry polenta
  • 3 cups water
  • 2 tablespoon coconut cream
  • 2 tablespoon nutritional yeast
  • 2 tablespoons high quality extra virgin olive oil
for the mushrooms:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 7 ounces shiitake mushrooms, stems removed and thinly sliced
  • "!for the squash:"
  • 1 small butternut squash cubed
  • 1 tablespoon extra virgin olive oil
for garnish:
  • 1/4 cup toasted pumpkin seeds
  • fresh chopped parsley
  • fresh chopped rosemary
  1. Preheat oven to 400 degrees F.
  2. Toss cubed squash with 1 tablespoon olive oil, salt and pepper. Place on baking tray and bake for 30-40 minutes until cooked through.
  3. Heat pan over medium-high heat and add 2 tablespoons olive oil and garlic. Cook until aromatic and add mushrooms. Cook, stirring occasionally until mushrooms are browned.
  4. Bring 3 cups of water to a boil in a pot. Add polenta, salt and pepper, reduce heat and simmer, stirring, for 5 minutes. Add nutritional yeast, coconut cream, and 2 tablespoons high quality olive oil. Mix.
  5. Serve polenta topped with squash, mushrooms, pumpkin seeds, parsley and rosemary.
  6. Drizzle with additional olive oil as desired.