This surprisingly vegan recipe satisfies. Creamy polenta covered with mushrooms and spinach in a light sauce. Finish it off with a few roasted pine nuts and you are eating in under 30.
Creamy Polenta with Mushrooms and Spinach
3T pine nuts
1c polenta
1 can coconut milk
2c vegetable broth
2-3T nutritional yeast
1T avocado oil
1/2 medium white onion, diced
1 tin mushrooms, white or brown, trimmed & sliced
2 cloves garlic, minced
2T coconut aminos
2c spinach (about 1 bunch)
Juice ½ lemon
Polenta
In a sauce pan, bring to boil the coconut milk and vegetable broth, when boiling add salt and nutritional yeast, mix well with a whisk. Pour in polenta slowly, whisking as you add. Simmer for 12-15 minutes covered, whisking periodically. The polenta will become smooth (not grainy) when it is ready. Give it a taste and adjust seasoning as needed.
Mushrooms and Spinach
Begin by roasting pine nuts. In a large skillet over medium high heat add the pine nuts when the pan is hot. Pine nuts are very high in oil so stay with them the whole time and keep them moving. They will burn easily. When they start to take on a darker color remove from heat and set nuts aside.
Return pan to medium high heat, when pan is hot, add oil. When oil is hot, add onion and sauté for 2-3 minutes, adding a little salt and pepper (maybe 1/4t). When the onions start to become translucent add the garlic and sauté for 30 seconds.
Add all the mushrooms, frying for 4-6 minutes, stirring occasionally, do not use a lid.
Add half coconut aminos, half spinach and cover with a lid.
Steam for 2-3 minutes, until spinach has wilted.
Stir to break up that spinach. Add the remaining coconut aminos and spinach, cover again and wilt for 2-3 minutes.
Finish by removing from the heat, adding lemon juice, and mixing well.
Taste and adjust seasoning.
Serving
Ladle polenta into a bowl, top with the mushroom spinach mixture, and sprinkle a few pine nuts on top.
Boom! Dinners done.
