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5 from 1 vote

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 mins
Cook Time50 mins
Total Time1 hr 5 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.

To Assemble

  • Drop a mound of the polenta onto a plate, top with a sliced Portobello, and garnish with mango salsa (note: I added a lot more salsa to mine after photographing them). Repeat and serve.