polenta mushroom and pepper landscape_Elika Tasker

Gluten-free Polenta with Mushroom & Red Pepper (Vegan)

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polenta mushroom and pepper portrait_Elika Tasker

Gluten-free Polenta with Mushroom & Red Pepper (Vegan)

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  • Author: Elika


Gluten-Free Polenta is a warming nutritious meal that hits all the right spots and is a crowd-pleaser for evening entertainment or just a quick wholesome meal. It also transports really well if you need to take a healthy lunch with you.



4 cups water

1 cup polenta

1/4 cup plant-based mylk

1 tbsp olive oil

1 large thinly sliced red onion

½ punnet sliced shiitake mushrooms

1 red sliced pepper

1 clove sliced garlic

1 cup cherry tomatoes

200 ml tomato passata

1 tsp pink salt

1  tsp black pepper

1  handful fresh basil


  • Put the water into a pot and bring to the boil
  • Add the polenta and a good pinch of salt
  • Reduce heat and stir for 5 to 10 minutes
  • When most of the water has been absorbed add a good splash of your mylk and stir
  • Whilst the polenta is simmering start the sauce
  • Heat the oil in a heavy-based large frying pan
  • Add the onion and saute until soft
  • Then add the mushrooms, pepper, garlic & cherry tomatoes
  • Once all the vegetables are turning golden add the passata
  • Add a touch of water to thin the sauce if required & heat gently
  • Transfer the cooked polenta to serving plates leaving a well in the middle
  • Add the heated vegetable sauce to the centre of the plates
  • Tear the basil leaves over to garnish   
  • Season with more salt and pepper if required


To add different flavours to your polenta add garlic salt or fresh herbs when you add the mylk.

If you love this Polenta dish try my Gluten-Free Polenta Porridge recipe

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