Vegan mushroom and tomato polenta bake

Polenta is something I didn’t know existed until I came to France. I don’t ever recall eating polenta when I was in Spain but when I discovered I quickly fell in love with it. It’s super versatile and allows you to make so many things: you can make lasagna, you can make cakes, you can make just veggies with creamy polenta or you could make this vegan polenta bake which is super delicious and healthy!

La recette est en français tout en bas du post!

Disclaimer: My camera bugged a bit when I was taking these pictures so I have few of them. What matters is that at least I have some pictures of the process and at least one of the result!


This recipe is suuuuper easy. You just need a couple of ingredients (And of course, polenta) and you are good to go for a great meal (and leftovers!)

  • Veggies of your choice: I went for mushrooms, onions and cherry tomatoes.
  • Spices: I used some oregano, thyme and garlic powder.
  • Polenta
  • Butter (vegan)
  • Brown sugar (a tiny bit) (not in the picture cause I forgot!)
  • Optional: Either grated cheese (vegan or not) or some nutritional yeast.

How to make this vegan polenta bake

Preparing the veggies

This recipe is quite easy, the only thing that requires a bit of time and patience is the onions. I “quickly” caramelised my onions before cooking the rest of the ingredients.

So take a pan, add some butter, cut the onions and add some sugar (really just a bit), slow cook those onions for 20 to 30 minutes and then you can add the mushrooms and the cherry tomatoes. Cook everything for 5 to 10 more minutes and then you will be able to assemble the bake.

Preparing the polenta

Polenta can be a bit tricky to cook if you don’t a) stir fast enough and b) don’t put enough water/broth. I cooked mine with water because I ran out of broth but you can totally cook it with some veggie broth if you want to have some extra flavor!

For reference, I always put 4 cups of liquid for 1 cup of polenta. This is what I did for this recipe and it worked beautifully. You can add the garlic powder to the polenta once it’s cooked and add either some olive oil or extra butter to make it even creamier.

Assembling the vegan polenta bake

Now that you have the veggies and the polenta ready, you can start putting it all together. In an oven plate, butter it a bit in case the polenta sticks (it never does, but we never know, ovens work in mysterious ways sometimes). Add a layer of the polenta.

Then add a bit of veggies and mix it all together. With a spoon, make the top smooth and uniform then top with the rest of the veggies.

Now if you wanna add some cheese, do it now. Whether it’s vegan or not. We are going to bake this at 200ºC for around 15 minutes max. If you want to “grill” your cheese/top of the polenta bake, go ahead and do that for the last 5 minutes.

Alternatives to this vegan polenta bake

This is a great base for many other dishes. If you want to switch it up a bit:

  • Different veggies: you can add anything honestly, zuchinni, eggplant, spinach…
  • Different flavors: Add some pesto sauce! or some spicy tomato sauce! It’s going to work wonderfully.
  • More protein?: My recipe doesn’t have that much protein but if you want you can
    • Add some beans: black beans work well and chickpeas as well.
    • Add some tofu to the polenta: buy some soft tofu, mix it with the polenta and it will be super creamy (even more!)
  • Something different with polenta? Try my creamy polenta with eggplant!

Mushroom and Tomato Vegan Polenta Bake

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Healthy
Keyword: cherry tomatoes, mushrooms, onions, polenta
Servings: 4 people


  • 1 cup mushrooms
  • 1 cup cherry tomatoes
  • 2 onions
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp garlic powder
  • 1/2 tbsp brown sugar
  • 1.5 cups polenta
  • 4-5 cups water or veggie broth
  • 1 tbsp butter
  • Optional: Cheese, nutritional yeast, …


Preparing the veggies

  • Cut all the veggies. In a pan, add some butter, the onions and add the sugar. Cook at low temperature for 20 to 30 minutes.
  • Add the rest of veggies and cook all together for 5 to 10 minutes.


  • Boil some water or broth, when boiling, add the polenta.
  • Cook for 4-5 minutes, set aside.
  • Add the spices and mix together with some butter or olive oil (your choice)

Assemble the bake

  • Butter a bit the oven plate you are using. Add the polenta.
  • Add some veggies and mix all together. With a spoon, make a uniform top and then cover with the rest of the veggies.
  • Add the cheese if you want.
  • Bake at 200ºC for 15 minutes max. You can grill the top if you want during the last 5 minutes.
  • Leave to rest for 5 minutes then enjoy!

Recette en français – Polenta au four avec champignons et tomates


  • 100 g champignons
  • 100 g tomates cerises
  • 2 oignons
  • 1 cuillère à soupe d’origan, thym et une autre de semoule d’ail.
  • 1/2 cuillère à soupe de sucre de canne.
  • 250 g polenta
  • 1 – 1.25l d’eau ou bouillon végétal
  • 5-10 g de beurre
  • Optionnel: fromage, lèvure de bière, …


Préparation des légumes
  • Couper tous les légumes. Dans une poêle, ajouter un peu de beurre, les oignons et le sucre. Mijoter pendant 20-30 mintues.
  • Ajouter le reste des légumes et cuire tout ensemble pendant 5 – 10 minutes.


  • Faire bouillir de l’eau ou du bouillon végétal.
  • Ajouter la polenta, et cuire pendant 4-5 minutes. Laisser de côté.
  • Puis ajouter les épices et le beurre/huile d’olive (votre choix). Bien mélanger.

Préparer le plateau

  • Ajouter un peu de beurre au plateau four puis mettre la polenta.
  • Ajouter un peu des légumes et bien mélanger. Faire une couche uniforme à l’aide d’une cuillère et rajouter le reste des légumes au-dessus.
  • Si vous voulez du fromage, ajouter maintenant.
  • Mettre au four (200ºC) et cuire pendant 15 minutes. Si vous souhaitez gratiner le fromage, faites-le pendant les 5 dernières minutes.
  • Laisser reposer pendant 5 minutes et bon appétit!

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