Creamy Polenta with Mushrooms and Spinach
A simple, no fuss creamy polenta topped with sautéed baby portabella mushrooms, lightly wilted garlicky spinach, and freshly toasted pine nuts. This warm and comforting dish comes together in about 30 minutes and makes a delicious, quick meal on chilly nights.
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.
