Creamy Vegan Polenta with Mushrooms and Spinach

Creamy Vegan Polenta with Mushrooms and Spinach
By biancazapatka.com

This Creamy Vegan Polenta with Mushrooms, Spinach and Pine nuts makes an easy gluten-free lunch or dinner which is plant-based, healthy and ready in only 15 minutes. It's also perfect as side dish and you can serve it with any vegetables you like.

Prep time: 00:5
Cook time: 00:10
Total time: 00:15

Yield: 2 Servings

Ingredients:
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)
1 tbsp olive oil or coconut oil
* CLICK TO SEE FULL INGREDIENTS *


Instructions:

Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.

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

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.)

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For Full Instruction: biancazapatka.com

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