Creamy Polenta with Mushrooms and Spinach
Ingredients
- 1 cup polenta
- 2 cups unsweetened plain almond milk
- 2 cups water
- ½ teaspoon salt
- 2-3 tablespoon nutritional yeast optional
- 2 cups mushrooms, sliced. I used baby bellas.
- 2 cups spinach, roughly chopped
- 2 tablespoon pine nuts
- 1 tablespoon olive oil
- additional salt and pepper to taste
Instructions
- Bring almond milk and water to a boil. Add ½ teaspoon salt and whisk in polenta about ¼ cup at a time.
- Reduce heat to a low simmer and continue to whisk for 1-2 minutes longer to prevent lumps. Cover and continue to simmer for 30-35 minutes stirring every 10 minutes. Polenta is ready when tender and creamy. Once polenta is ready add nutritional yeast if using and stir.
- While polenta is cooking heat a skillet over medium heat and toast pine nuts for 3-4 minutes until lightly browned. Remove from pan and set aside.
- Heat olive oil in already warmed skillet. Add mushrooms to skillet and sauté for about 5 minutes or until beginning to brown slightly. Add garlic and spinach and cook for 1-2 minutes or until spinach in wilted. Salt and pepper to taste.
- Divide polenta into bowls and top with mushrooms and spinach. Sprinkle with pine nuts. Serve immediately.
Notes
If the polenta thickens too much you can add additional milk and/or water and stir to thin.