Creamy Vegan Polenta with Mushrooms and Beans

Creamy Vegan Polenta with Mushrooms and Beans
  • 1 cup yellow corn grits or cornmeal
  • 1/2 cup unsweetened non-dairy milk
  • 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 Pompeian Organic Balsamic Vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups white beans, drained and rinsed
  • 2 cups baby spinach, chopped
  • Pumpkin seeds, for garnish
  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. 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. 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. Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
  5. Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.

Author: Emilie Eats

Rate Recipe: 

Print Recipe

Printer-friendly version