Creamy Vegan Polenta With Mushrooms

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“Easy 30 min meal”
READY IN:
30mins
SERVES:
4
YIELD:
4 US
UNITS:
US

Ingredients Nutrition

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.

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