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!
Ingredients
Braised Mushrooms and Carrots
- ½ teaspoon olive oil
- 1 pound mushrooms sliced
- 1 pound carrot cut into 1” slices
- 2 whole garlic cloves minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ cups red wine
- 3 whole thyme sprigs
- 1 teaspoon dried oregano
Polenta
- 2 cups polenta
- 4 cups vegetable broth
- ¼ cup nutritional yeast optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook mushrooms and carrots with wine sauce: 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.
- Make the 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 nutritional yeast (if using), salt, pepper, and any herbs until well combined.
- Assemble the polenta and vegetables: Place polenta in a bowl or on a plate. Top with braised mushrooms, carrots, and the wine reduction sauce. Top with fresh herbs and sprinkle with salt and pepper.
Notes
- Tools needed: large soup pot or dutch oven, environmentally-friendly cookware, knife set
- Recipe notes: For a flavor twist, experiment with different herbs, seasoned salts, and cooking wines
- Leftovers + 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: 1servingCalories: 473kcalCarbohydrates: 85gProtein: 13gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1319mgPotassium: 1016mgFiber: 7gSugar: 11gVitamin A: 19662IUVitamin C: 10mgCalcium: 62mgIron: 3mg
Tried this recipe?Let us know how it was!