Scrambled Polenta with Tomatoes and Mushrooms
Scrambled Polenta with Tomatoes and Mushrooms is a cozy, savory dish that combines creamy or soft polenta with a medley of sautéed vegetables—usually juicy tomatoes and earthy mushrooms. It’s sort of like a breakfast or brunch scramble but made with cornmeal instead of eggs.Here’s what it usually involves:Polenta base: Polenta (cornmeal cooked in water or broth) is prepared until thick and creamy, then lightly set. For a “scrambled” version, it’s either stirred constantly to keep it soft and loose, or cooled slightly and broken up into tender, golden chunks while frying.Vegetables: Mushrooms are sautéed until browned and flavorful, then tomatoes are added for some brightness and acidity. Garlic, olive oil, and herbs—like thyme, rosemary, or basil—add depth.Bringing it together: The cooked polenta gets mixed or “scrambled” together with the tomatoes and mushrooms, absorbing their juices and flavors.Optional toppers: Parmesan or pecorino cheese, a drizzle of olive oil, or fresh herbs to finish.It’s hearty but plant-based, great as a main dish or side.
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Ingredients
Polenta base
- 1 cup polenta (coarse cornmeal)
- 4 cups vegetable broth or water
- 2 tablespoons olive oil (plus extra for serving)
- 1 small onion or shallots finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms (about 225 g) sliced (cremini, button, or mixed)
- 2 cups cherry tomatoes halved (or 2 medium ripe tomatoes, chopped)
- 1 tablespoon butter or vegan butter (optional)
- 2–3 tablespoons grated Parmesan or plant-based equivalent (optional)
- Fresh thyme or basil leaves, chopped
- Salt and black pepper to taste
Instructions
Cook the Polenta
- Bring the broth (or water) to a gentle boil in a large pot.
- Slowly whisk in the polenta to avoid lumps.
- Reduce the heat to low and cook, stirring often, until thick and creamy—about 20–25 minutes.
- Season with a pinch of salt and pepper.
- Once done, set aside (it will firm up slightly but should remain soft).
Sauté the Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add onions and cook until softened, about 4–5 minutes.
- Add mushrooms and cook until golden brown and their moisture has evaporated, 6–8 minutes.
- Stir in garlic and cook for another 30 seconds.
- Add tomatoes, season with salt and pepper, and cook until they release their juices and become saucy, about 3–4 minutes.
Scramble the Polenta
- Add the cooked polenta to the skillet with the vegetables.
- Stir gently so that the polenta breaks up into creamy, soft chunks and absorbs the tomato juices.
- Add butter (if using) and stir until glossy and well combined.
Finish & Serve
- Taste and adjust seasoning with salt and pepper.
- Sprinkle with grated cheese and fresh herbs.
- Drizzle with a bit of olive oil before serving.
Great with a fresh green salad or wilted spinach. For added protein, top it with a poached egg or grilled tofu.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 269kcal (13%)Carbohydrates: 42g (14%)Protein: 7g (14%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mg (1%)Sodium: 1000mg (43%)Potassium: 438mg (13%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 978IU (20%)Vitamin C: 20mg (24%)Calcium: 44mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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