To start the new week, the last line right before Christmas, I offer a second idea of dish after the risotto of sweet potato. This small dish, new gluten-free, it is a creamy polenta with pumpkins with sautéed mushrooms. Yes, because what could be better than squash, at this time, the stalls are loaded with them and the pumpkins to this little taste of chestnut in addition to giving it a little air of celebration. For what is matter of party, it is fun and it makes farting mushrooms because it is still a little more glamorous than the mushrooms ! By in we the polenta is a bit of a history of the family, so I could not move to the side this year and even if it is traditionally served with cheese, I chose to provide you with a version that is 100% vegetable.

I hope this recipe pleases you as much as to us, and that it will find its place on a table for christmas eve dinner vegetable !

Creamy Polenta with pumpkins and mushrooms {vegan – gluten-free}

For 4 people Save Print Ingredients

  • 200 g of polenta average
  • 300 g of mashed pumpkins
  • 20 cl of cream of soya
  • 400 g of mushrooms (here the trumpets of death, chanterelles and feet of sheep)
  • 1 clove of garlic
  • 1 drizzle of olive oil
  • 1/2 bunch of parsley
  • Salt and pepper



  • Cook the polenta in salted boiling water as indicated on the package and at half cooking add the mashed pumpkins. Finish cooking, adjust the seasoning and add the soya cream.
  • Heat a drizzle of olive oil in a frying pan, add the crushed garlic clove and cook for 3 minutes over low heat. Turn up the heat and then add in the mushrooms cleaned. Sauté 5-6 minutes, and season.
  • Chop the parsley and add to the pan.
  • Serve the polenta in bowls with the fried mushrooms on top.


Written by Doc

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