Braised Mushroom Carrot Polenta
Braised Mushroom Carrot Polenta, a simple braised vegetables and polenta recipe served with a herbed wine reduction sauce. Simple, classic, and so easy!
Who doesn’t love a hearty comfort food recipe for chilly winter nights? I recently had a craving for the flavors of a slow-cooked braised roast in a red wine sauce, but because I’m committed to reducing my overall meat consumption, I wanted to keep things vegetarian.
That’s when I realized, “Do I really need meat to enjoy the flavors of a roast?” I truly believe there are so many vegetables that could take center stage and be just as delicious as meat. And this Braised Mushroom Carrot Polenta proves that mushrooms and carrots can do just that.
This Braised Mushroom Carrot Polenta recipe is my new favorite comfort food recipe. It’s simple enough to enjoy for a weeknight dinner at home, but tasty (and photogenic) enough to be a crowd-pleasing main dish for weekend guests.
Are you ready for this simple braised vegetables over polenta in a red wine reduction sauce? Let’s do it!
How to make Braised Mushroom Carrot Polenta
This simple braised vegetable and polenta dish is as easy as 1-2-3:
- To make the braised mushrooms and carrots with wine sauce: cook the mushrooms and carrots until they begin to soften, then add wine, herbs, and spices and cook until you can easy spear the carrots with a fork or knife. Then up the heat to reduce the wine to a thick, delicious sauce.
- To make the polenta: boil the polenta and vegetable broth and stir often until it is thick and creamy. Add your favorite herbs and even experiment with cheese and herbs for a flavor kick (try my favorite Cheddar Chive Polenta!)
- To serve: add it all together by serving the braised vegetables and wine sauce over the polenta in a bowl or on a plate. Top with fresh herbs and enjoy a glass of wine!
Braised Mushroom Carrot Polenta: Tips, tricks, and tools
While this Braised Mushroom Carrot Polenta is flavorful enough for weekend dinner guests, it’s easy enough for a weeknight meal as well. Here are a few simple recommendations for making sure it’s the best every time:
- Prep ahead: the most time consuming part of this recipe is cutting the vegetables, so if you need to saving time when cooking then cut mushrooms and carrots up to two days ahead
- A dutch oven or soup pot is key: you won’t regret investing in a good quality dutch oven or large soup pot, both are workhorses in my kitchen for winter soups and stews
- Get creative: this is a simple recipe that could be delicious with any number of variations. Mix up the herbs by trying sage or rosemary, add cheese and chives to the polenta, and mix up the cooking liquid or wine for a different twist
Did you make this Braised Mushroom Carrot Polenta? Leave a comment below and rate the recipe to let us know how it turned out. Save this polenta recipe for later by pinning to your favorite winter Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your cheesy polenta creations!
Braised Mushrooms and Carrots
- 1/2 teaspoon olive oil
- 1 pound mushrooms, sliced
- 1 pound carrot, cut into 1” slices
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1.5 cups red wine
- 3 thyme sprigs
- 1 teaspoon dried oregano
- 2 cups polenta
- 4 cups vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Optional: cheese, herbs
- Heat oil in a large pot or dutch oven over medium heat. Add mushrooms and carrots, cooking until soft, about 10 minutes. Add garlic and cook 1-2 minutes more. Add salt, pepper, wine, thyme, and oregano and cover, cooking until vegetables are soft, about 15 minutes.
- When vegetables are soft, remove lid and turn up heat to medium-high. Cook until wine is reduced but a thick sauce remains, about 10 minutes.
- For polenta: Add polenta and vegetable broth to a saucepan and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and cover with a lid. Cook about 10 minutes, stirring frequently, or until polenta is thick. Remove from heat, then stir in salt, pepper, and any herbs or cheese until well combined.
- To serve: serve braised mushrooms and carrots, and wine reduction sauce, over polenta in a bowl or on a plate. Top with fresh herbs and sprinkle with salt and pepper.
- Tools needed: large soup pot or dutch oven, environmentally-friendly cookware, knife set
- Notes: for a flavor twist, experiment with different herbs, seasoned salts, and cooking wines
- Leftovers and storage: store braised vegetables and polenta separately in airtight glass containers for up to four days. Reheat over the stove in a small pot or pan; add a bit of water or broth to polenta while heating so it is smooth.
- Nutrition: Nutrition information for 1 cup cooked vegetables and 1 cup cooked polenta (no cheese). This recipe is high in fiber, vitamin A, and vitamin C. Pair with a green salad to boost your vegetables for a complete meal.
Serving Size:1 serving (1 cup polenta, 1 cup vegetables)
Amount Per Serving: Calories: 289Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 518mgCarbohydrates: 36gFiber: 8gSugar: 10gProtein: 8g