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 or according to packaging instructions, stirring occasionally. If the polenta thickens too much, add additional milk and/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 desired.
Heat oil in a skillet or pan and add mushrooms and onions, frying 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 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.
