Creamy Vegan Polenta with Mushrooms and Spinach
Ingredients
- 1 cup polenta (150 g)
- 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
- 7 oz mushrooms (200 g)
- 2 cloves garlic
- 1-2 tbsp soy sauce
- 2 cups spinach
- salt, black pepper to taste
- 2-3 tbsp pine nuts (optional)
Preparation
Bring coconut milk and vegetable broth to a boil in a pot and stir in polenta using a whisk.
Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
Cover and let simmer for about 10 minutes, stirring occasionally; if it thickens too much, add more milk or water and stir to thin.
Once creamy and smooth, remove from heat and stir in nutritional yeast or vegan parmesan if desired.
Heat oil in a skillet or pan and add mushrooms and onions, frying for about 3 minutes on high heat until beginning to get golden-brown.
Add minced garlic and cook for 30 seconds longer, then add soy sauce and spinach and cook for 1-2 minutes until spinach is wilted; season with salt and pepper to taste and add a splash of fresh lime juice if desired.
Toast pine nuts in a small pan without oil until lightly browned.
Serve polenta with mushrooms, spinach, and pine nuts.
