Creamy Vegan Polenta with Mushrooms and Spinach

Creamy Vegan Polenta with Mushrooms and Spinach

Ingredients

Polenta (Basic Recipe):

• 1 cup polenta (150 g) (see recipe notes*)
• 3/4 cup full-fat coconut milk* (200 ml)
• 1 1/4 cup vegetable broth (300 ml)
• 2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)

Mushroom Spinach Topping:

• 1 tbsp olive oil or coconut oil
• 1 onion sliced
• 7 oz mushrooms (200 g) sliced
• 2 cloves garlic minced
• 1-2 tbsp soy sauce
• 2 cups spinach roughly chopped
• salt, black pepper to taste
• 2-3 tbsp pine nuts (options see text above)

Instructions

Polenta:

• Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
• Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
• Then cover and let simmer for about 10 minutes (or according packaging instructions*), stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
• Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).

Mushroom Spinach Topping:

• Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
• Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
• Toast pine nuts in a small pan without oil until lightly browned.
• Serve polenta with mushrooms, spinach and pine nuts.
• Enjoy! 😊

Notes

• To make it even simpler and creamier, I prefer using finely ground polenta, that takes only 2 minutes to cook. If using regular yellow corn grits please read the cooking time stated on the package. Otherwise you could also use cornmeal.
• Instead of coconut milk you can add any plant-based milk. Add 1 tbsp vegan butter, if using low-fat milk.

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