Creamy Polenta with Mushrooms and Mascarpone

Creamy Polenta with Mushrooms and Mascarpone {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Creamy Polenta with Mushrooms and Mascarpone

  • 1 ounce mixed dried mushrooms
  • 1½ cups hot water
  • 4 cups vegetable broth
  • 2 tablespoons fresh rosemary, minced
  • 1 cup instant polenta or finely ground cornmeal
  • 4 ounces mascarpone cheese
  1. Place the mushrooms in a medium bowl. Pour the hot water over the mushrooms and let stand for 30 minutes. Drain and rinse the mushrooms, then finely dice.
  2. Place the broth and rosemary in a medium-large pot and set over high heat. Once simmering, reduce the heat to medium-low. Slowly pour in the polenta or cornmeal, while stirring constantly to prevent clumps. Simmer, stirring occasionally, for 7-8 minutes. The polenta should have a soft and creamy texture. Remove from the heat.
  3. Add in the mushrooms and mascarpone. Stir well. Serve.

Serves 6-8

Making Polenta with Mushrooms and Mascarpone | Wheat-Free Meat-Free

I chose dried mushrooms since they have concentrated flavor. The mixture I used included porcini, boletes, morel, oyster, and lobster mushrooms. Any mixture should do, or if you prefer one specific variety, stick to that.

Polenta sputters quite a bit while cooking. There’s not much you can do to prevent it. Just be aware it’s slightly messy.

This recipe is being shared in Allergy Free Wednesday.

Vegetarian, Gluten-Free Roundup: More Vegan Treats

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Vegetarian Gastronomy shared Grilled Crispy Eggplant and Spinach Vegan Quesadillas

Vegan Richa shared Turmeric Lemon Rice

Avocado Pesto shared Vegan Crab Cakes with Avocado

Strength and Sunshine shared Spiralized Sweet Potato Crust Veggie Pizza

Faithfully Gluten Free shared Baked Strawberry Donuts

Allergy Free Alaska shared Paleo Vegan Double Chocolate Protein Cookies

Unconventional Baker shared Raw Tahini Orange Blossom Cheesecake

Spicy Roasted Green Beans and Cherry Tomatoes with Tofu

Spicy Roasted Green Beans and Cherry Tomatoes with Tofu {Gluten-Free, Vegan} | Wheat-Free Meat-Free

Spicy Roasted Green Beans and Cherry Tomatoes with Tofu

  • 1¼ pounds green beans, trimmed, cut in 1-inch segments
  • ¾ pound cherry tomatoes, cut in half
  • 1 14-ounce block extra firm tofu, pressed, cut in 1-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper
  1. Heat the oven to 450ºF. Place the green beans, tomatoes, and tofu on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Sprinkle the salt, black pepper, and cayenne pepper over the top and toss to coat. Cover with aluminum foil.
  2. Bake for 45 minutes. Uncover and bake another 30 minutes. Serve.

Serves 4

Before and After Roasted Green Beans, Tomatoes, and Tofu | Wheat-Free Meat-Free

If you avoid soy, or just don’t like tofu, the roasted vegetables are good on their own too.

This recipe is being shared in Meat Free MondaysAllergy Free Wednesday, and Gluten Free Fridays.

Gluten-Free, Vegetarian Roundup: Lots of Vegan Treats

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Straight Into Bed Cakefree and Dried shared Malty Sourdough

Gluten Free on a Shoestring shared Pita Bread

Spabettie shared Vegan Goat Cheese Wrapped Dates

Will Frolic for Food shared Gochujang Tempeh Sausage with Polenta, Basil, and Roasted Sweet Potato

Vegetarian Mamma shared Balsamic Tofu and Mushrooms

Heather Christo shared Spring Leek and Lemon Pasta with Mint Pistachio Pesto

Simply Quinoa shared Vegan Buffalo Cauliflower and Quinoa Tacos

Avocado Pesto shared Vegan Roasted Broccoli Steaks with Pistachios and Tahini Sauce

Unconventional Baker shared Raw Espresso Layer Cake

Buttery Cabbage with Dill

Buttery Cabbage with Dill {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

Buttery Cabbage with Dill

  • 4 tablespoons butter, divided
  • 1 pound Savoy Cabbage, cut in half, cored, thinly sliced lengthwise
  • ¼ pound carrots, cut into matchsticks
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 3 tablespoons chopped fresh dill
  1. Heat a large skillet over medium-high heat. Add 2 tablespoons butter. Once melted, add the cabbage, carrots, pepper, and salt. Stir well. Cover and reduce heat to medium. Simmer for 5 minutes.
  2. Add the remaining butter and the dill. Cook for 1-2 minutes, until the butter is melted. Stir well. Serve.

Serves 4

Making Buttery Cabbage with Dil l| Wheat-Free Meat-Free

Savoy cabbage is more tender than standard green cabbage and I like the crinkliness. That being said, the recipe works fine with plain old green cabbage too.

This recipe is being shared in Meat Free MondaysAllergy Free Wednesday, and Gluten Free Fridays.

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