Creamy Vegan Polenta with Garlicky Mushrooms and Spinach

Coconut-milk polenta topped with garlicky mushrooms, wilted spinach and toasted pine nuts.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 20m
Total: 35m
Ingredients
  • 400g polenta
  • 400ml full-fat coconut milk
  • 600ml vegetable stock
  • 4-6 tbsp nutritional yeast flakes or vegan Parmesan (optional)
  • 2 tbsp olive or coconut oil
  • 2 onions, sliced
  • 400g mushrooms, sliced
  • 4 garlic cloves, minced
  • 2-4 tbsp soy sauce
  • 4 cups spinach, roughly chopped
  • Salt and black pepper, to taste
  • 4-6 tbsp pine nuts
Instructions
  1. Bring the coconut milk and vegetable stock to the boil in a pot. Whisk in the polenta.
  2. Reduce the heat to a low simmer and continue whisking for 1-2 minutes to avoid lumps.
  3. Cover and simmer for about 10 minutes (or according to packet instructions), stirring occasionally. If it thickens too much, add a splash more milk or water.
  4. Once the polenta is creamy and smooth, remove from the heat and stir in the nutritional yeast or vegan Parmesan, if using.
  5. Heat the oil in a skillet, add the mushrooms and onion and fry for about 3 minutes on a high heat until beginning to turn golden.
  6. Add the garlic and cook for 30 seconds longer, then add the soy sauce and spinach and cook for 1-2 minutes until the spinach is wilted. Season with salt and pepper, and add a splash of lime juice if you like.
  7. Toast the pine nuts in a small dry pan until lightly browned.
  8. Serve the polenta topped with the mushrooms, spinach and pine nuts.
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