Creamy Vegan Polenta with Garlicky Mushrooms and Spinach
Ingredients
Polenta
- 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
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 the polenta thickens too much, add additional milk or water and stir to thin.
Remove from heat and add nutritional yeast or vegan parmesan, stirring to combine if using.
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 roast for 30 seconds longer.
Add soy sauce and spinach and cook for 1-2 minutes or 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 the polenta topped with the mushroom spinach mixture and pine nuts.
