Creamy Vegan Polenta with Mushrooms and Spinach
Ingredients
- 2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)
- mushroom spinach topping:
- 1 tbsp olive oil or coconut oil
- 1 onion 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)
Preparation
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
