Fried Polenta with Creamy Mushroom Sauce

In a saucepan, bring vegetable broth and salt to a gentle boil. 2. Slowly whisk in the polenta and reduce heat to low. 3. Cook, stirring frequently, for 20–25 minutes until thick and creamy. Stir in olive oil and nutritional yeast if using. 4. Pour the polenta into a lightly greased baking dish or loaf pan and spread evenly. Allow to cool until firm, about 20–30 minutes. 5. Once firm, cut into squares, rectangles, or wedges. 6. Heat olive oil in a skillet over medium heat and fry the polenta pieces for 3–4 minutes per side until golden and crisp. Set aside. 7. For the sauce, heat olive oil in a large skillet. Add onion and cook for 4–5 minutes until softened. 8. Add garlic, rosemary, thyme, and mushrooms. Cook for 8–10 minutes until mushrooms release their liquid and become golden. 9. Stir in soy sauce and flour. Cook for 1 minute. 10. Slowly add vegetable broth while stirring to prevent lumps. 11. Add plant-based cream, salt, and pepper. Simmer for 3–5 minutes until the sauce thickens. 12. Serve the crispy fried polenta topped with the creamy mushroom sauce and garnish with parsley. 13. Notes: • Allowing the polenta to fully set before frying helps create a crisp exterior and creamy interior. • A mix of mushroom varieties creates deeper umami flavor. • The mushroom sauce can also be served over pasta, mashed potatoes, or grains. • Leftover polenta fries can be reheated in an oven or air fryer to restore crispness. 14. Health Benefits: 15. Polenta provides complex carbohydrates that supply steady energy and is naturally gluten-free. Mushrooms contribute fiber, B vitamins, potassium, and antioxidant compounds that support immune and metabolic health. Herbs such as rosemary and thyme provide additional phytonutrients, while the creamy mushroom sauce adds richness without requiring large amounts of saturated fat. Together, this dish offers a satisfying combination of carbohydrates, fiber, and savory plant-based ingredients.