Creamy Vegan Polenta
8:15 PM
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Creamy Vegan Polenta
This Creamy Vegan Polenta with Mushrooms and Beans is an easy 30-minute dinner packed with whole grains, plant protein, and vegetables.
i am hoping this grits/polenta question is not polarizing. I also hope I’m extremely accurate in calling this creamy vegan polenta and no longer creamy vegan grits.either manner, this is one delicious dish you need to feature for your dinner rotation!It’s performed in 30 minutes and has a great stability of carbs, protein, and fat.
INGREDIENTS
- 1 cup yellow corn grits or cornmeal
- ½ cup unsweetened non-dairy milk
- ¼ cup nutritional yeast
- 1 tablespoon Pompeian Robust Extra Virgin Olive Oil
- ¼ 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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups white beans, drained and rinsed
- 2 cups baby spinach, chopped
- Pumpkin seeds, for garnish
MANUAL
- In a medium saucepan, add grits and 3 cups water. bring to a boil, then reduce heat to simmer. cook dinner for five mins, stirring regularly. as a substitute, cook in keeping with package deal directions.
- To the grits, upload non-dairy milk, nutritional yeast, Pompeian strong extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.
- warm a greased medium skillet over medium warmness. as soon as warm, upload mushrooms and tomatoes. cook dinner for eight-10 minutes, until mushrooms are soft and barely browned. upload Pompeian organic Balsamic Vinegar, garlic powder, and onion powder. prepare dinner for three-5 more minutes, till vinegar has thickened.
- upload white beans and spinach; cook for three-5 minutes, stirring, till spinach is wilted.
- Serve bean and mushroom combination over polenta. Garnish with pumpkin seeds.
