Creamy Vegan Polenta with Mushrooms and Spinach
Ingredients
- polenta (basic recipe):
- 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 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)
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
