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This is feeding: 2 people
Ingredients
Polenta
- 1 cup Polenta
- 3/4 cup Coconut Milk full-fat
- 1 1/4 cup Vegetable Broth
- 2-3 tbsp Nutritional Yeast Flakes
Mushroom & Spinach Topping
- 1 tbsp Olive Oil
- 1 Onion sliced
- 7 oz Mushrooms sliced
- 2 cloves Garlic minced
- 1-2 tbsp Soy Sauce
- 2 cups Spinach roughly chopped
- Salt & Pepper to taste
- 2-3 tbsp Pine Nuts
Instructions
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.
- Enjoy!
Notes
- To make it even simpler and creamier, you can use finely ground polenta, that takes only 2 minutes to cook. If using regular yellow corn grits please read the cooking time stated on the package. Otherwise you could also use cornmeal.
- Instead of coconut milk you can add any plant-based milk. Add 1 tbsp vegan butter, if using low-fat milk.