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!

a black bowl with polenta and braised mushrooms and carrots

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!

carrots, mushrooms, garlic, onion, and salt on a marble countertop


How to make Braised Mushroom Carrot Polenta

This simple braised vegetable and polenta dish is as easy as 1-2-3:

  1. 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.
  2. 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!)
  3. 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!

a blue dutch oven with cut mushrooms and carrots


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

yellow polenta with roasted mushrooms and carrots


Loving this simple braised vegetable and polenta recipe? Check out our other vegetarian comfort food recipes, like this Spicy Butternut Squash Chili or Instant Pot Pumpkin Sage Soup.

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!

Print

Braised Mushroom Carrot Polenta

a black bowl with polenta and braised mushrooms and carrots

Braised Mushroom Carrot Polenta, a simple braised vegetables and polenta recipe served with a herbed wine reduction sauce. Simple, classic, and so easy!

  • Author: Kristina Todini, RDN
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Boiling, braising
  • Cuisine: American
Scale

Ingredients

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

Polenta

  • 2 cups polenta
  • 4 cups vegetable broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional: cheese, herbs

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.

Nutrition

  • Serving Size: 1 serving (1 cup polenta, 1 cup vegetables)
  • Calories: 289
  • Sugar: 10g
  • Sodium: 518mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 8g
  • Protein: 8g
  • Cholesterol: 9mg

Keywords: braised vegetables recipe, braised mushroom carrot polenta

roasted mushroom and carrot polenta in a black bowl on a white table

Kristina Todini, RDN of Fork in the Road cutting vegetables in an outdoor kitchen.

Author: Kristina Todini, RDN

I'm a registered dietitian who believes that food should be good for you AND good for the planet. Join me in taking the "fork in the road" to eat green and live sustainably.

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