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
Polenta
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 or according to packaging instructions, stirring occasionally.
If the polenta thickens too much, add additional milk or water and stir to thin.
Once the polenta is creamy and smooth, remove from the stovetop and add nutritional yeast or vegan parmesan and stir if using.
Mushroom spinach topping
Heat oil in a skillet or pan.
Add mushrooms and 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.
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.
Pine nuts
Toast pine nuts in a small pan without oil until lightly browned.
Serving
Serve polenta with mushrooms, spinach and pine nuts.
