Creamy Vegan Polenta with Mushrooms and Spinach

Creamy Vegan Polenta with Mushrooms and Spinach

Ingredients

Polenta (Basic Recipe):

• 1 cup polenta (150 g) (see recipe notes*)
• 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)

Instructions

Polenta:

1. Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
2. Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
3. 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.)
4. Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).

Mushroom Spinach Topping:

1. 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.
2. ..............................
3. .....................................

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