Creamy Vegan Polenta With Mushrooms

Submitted by WKernan

"Easy 30 min meal"

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 4 US
• Serves: 4

ingredients

• 1 cup yellow corn grits or 1 cup cornmeal
• 1⁄2 cup unsweetened soymilk
• 1⁄4 cup nutritional yeast
• 1 tablespoon pompeian robust extra virgin olive oil
• 1⁄4 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
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 2 cups white beans, drained and rinsed
• 2 cups Baby Spinach, chopped
• 2 tablespoons pumpkin seeds, for garnish

directions

1. 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. 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. 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. 4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
5. 5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.