1 cup Polenta

3/4 cup Coconut Milk full-fat

1 1/4 cup Vegetable Broth

2-3 tbsp Nutritional Yeast Flakes

1 tbsp Olive Oil

1 Onion sliced

200g Mushrooms sliced

2 cloves Garlic minced

1-2 tbsp Soy Sauce

2 cups Spinach roughly chopped

Salt & Pepper to taste

2-3 tbsp Pine Nuts

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.)

Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).

Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.

Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.

Toast pine nuts in a small pan without oil until lightly browned.

Serve polenta with mushrooms, spinach and pine nuts.

Enjoy!

Notes: To make it even simpler and creamier, you can use finely ground polenta, that takes only 2 minutes to cook. If using regular yellow corn grits please read the cooking time stated on the package. Otherwise you could also use cornmeal.

Instead of coconut milk you can add any plant-based milk. Add 1 tbsp vegan butter, if using low-fat milk.

Recipe credit to www.biancazapatka.com/en