Makes: 4 servings

More than 45 minutes


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  • 150 g (5,3 oz) of polenta
  • 60 cl vegetable stock
  • 2 tbsp. olive oil
  • 100 g (3,5 oz) of vegan parmesan cheese
  • 20 g (0,7 oz) of dried porcini mushrooms (= 60 g (2 oz) of rehydrated or fresh porcini mushrooms)
  • 1/2 red onion
  • A handful of parsley
  • A handful of spinach leaves


Preheat the oven to 180°C.

1. Rehydrate your dried mushrooms by placing them in a bowl of boiling water for 10 minutes (or according to indications on the pot). Drain and reserve.
Finely cut red onion.

2. Bring your vegetable stock to the boil. In a saucepan, put the polenta and oil, then gradually add the hot broth without stopping to melt with a whisk. Whisk until the mixture thickens and the polenta is cooked (approximately 3 to 5 minutes).

Add Parmesan cheese, salt and pepper.

3. Pour the polenta with Parmesan cheese in a buttered baking plate and put mushrooms, red onion and a bit of chopped parsley on the top, pushing slightly if desired.

Bake for about 30 minutes until the red onion cooks and that porcini mushrooms glaze a little.

Let cool down before serving. The final consistency of the polenta was crisp contours and fondant inside.
Alternatively, you can make this dish in individual containers.

Recipe proposed by Geek & balsamique

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