Creamy Vegan Polenta With Mushrooms
1 cup yellow corn grits or 1 cup cornmeal
1β2 cup unsweetened soymilk
1β4 cup nutritional yeast
1 tablespoon pompeian robust extra virgin olive oil
1β4 teaspoon ground turmeric
salt and pepper, to taste
8 ounces white mushrooms, thinly sliced
2 roma tomatoes, finely chopped (about 1 cup)
3 tablespoons balsamic vinegar
1β2 teaspoon garlic powder
1β2 teaspoon onion powder
2 cups white beans, drained and rinsed
2 cups Baby Spinach, chopped
2 tablespoons pumpkin seeds, for garnish
In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.
2.To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.
3.Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.
4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.
Learn MORE / Get RECIPE at Wendy K via Food.com
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