Friday, June 21, 2019

Polenta with Mushrooms & Spinach

Ya'll this is the creamiest polenta ever. Probably due to that entire can of full-fat coconut milk. But this meal also comes together sooo fast. Be sure you have all of the ingredients prepped before you begin and you can be eating in less than 30 minutes. No kidding.
Polenta
  • 1 cup polenta
  • 1 can full-fat coconut milk, divided
  • 1 1/4 cups vegetable broth + more for cooking mushrooms
  • 3 tablespoons nutritional yeast

Mushroom/Spinach Topping
  • 1 small sweet onion, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons low sodium soy-sauce
  • 4 cups spinach, roughly chopped
  • salt and pepper to taste


Polenta
Bring 3/4 cup coconut milk and broth to a boil in a pot. Stir in polenta using a whisk.

Reduce heat to low and continue to whisk 1-2 minutes to avoid lumps.

Cover and let simmer for about 10 minutes (check the package directions), stirring occasionally. As it gets thick add a splash of coconut milk. You want to eventually use the entire can.
Once the polenta is done remove from stove top.  Add nutritional yeast and stir.

Mushroom Spinach Topping
Add some broth to a skillet. Add mushrooms and onions and cook about 3-4 minutes.

Add minced garlic and cook 30 seconds more.

Add soy sauce and spinach and cook 1-2 minutes until spinach is wilted.
Season with salt and pepper.

Serve polenta with the topping.

Enjoy!!

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