Smoky Chipotle Polenta with Spiced Portobellos
This vegan smoky chipotle polenta with spiced portobellos is a spicy, summery dream. Smoked poblano and chipotle peppers are woven throughout an ultra creamy polenta that gets topped with spiced portobellos and a sweet 'n' tangy mango salsa.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Entrée, Main
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 4
For the Polenta
- 3 cups water
- ½ teaspoon sea salt
- 1 cup polenta
- 1 poblano pepper
- ½ to 1 tablespoon minced chipotle peppers in adobo sauce, depending on desired level of spice
- ¼ cup chopped chives
- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- ¼ to ½ teaspoon sea salt or more, to taste
For the Mushrooms
- 4 large portobello mushrooms, thoroughly washed
- 2 tablespoons coconut sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine grain sea salt
For Mango Salsa
- 1 cup quartered grape tomatoes
- ¾ cup diced fresh mango
- ¼ cup chopped cilantro
- ¼ cup finely diced shallots or red onion
- 2 tablespoons fresh lime juice
- ¼ teaspoon sea salt
For the Polenta
Bring the water and ½ teaspoon salt to a boil in a large saucepan. While whisking, very slowly add in the polenta. Make sure you add just a little bit at a time while quickly whisking, otherwise you'll end up with clumps. Once all of the polenta is added, continue whisking for 1-2 minutes to smooth out any clumps. Reduce heat to low and let the polenta simmer for 25-30 minutes, whisking every minute or two to prevent sticking.
While the polenta is cooking, char the whole poblano pepper over an open flame. I just set it over a burner and turned it over with tongs every few minutes. Once the skin is completely blackened, move the pepper to a large bowl and cover it with a damp paper towel. Let it sit for 10 minutes to steam. Once steamed, carefully remove the charred skin, de-stem, and de-seed. Then, finely dice the pepper and set aside.
Once the polenta has finished cooking, turn off the heat and stir in the diced poblano pepper, chipotle peppers, chives, olive oil, garlic, and additional salt.
For the Portobellos
Heat oven to 400 degrees Fahrenheit.
Add the coconut sugar, paprika, chili powder, cumin, cinnamon, and sea salt to a small bowl and mix together.
Place the washed portobellos in a large sealable bag, pour in the spice rub, and toss to coat.
Line a small baking sheet with parchment paper, place the portobellos (gill-side-up) on the pan, and bake for 25 minutes. You can also grill the portobellos if you prefer.
Once the portobellos are tender, remove the pan from the oven and let them rest for 5 minutes. Then, turn the mushrooms over and carefully slice each.
For the Mango Salsa
Add the tomatoes, mango, cilantro, shallots, lime juice, and salt to a small bowl and toss.