Indulge in a bowl of pure comfort with our creamy vegan polenta topped with savory mushrooms and fresh spinach! This delightful dish is not only a feast for the senses but also a quick and satisfying meal that you can whip up in just 30 minutes. Imagine the rich, creamy texture of polenta paired with the earthy flavors of sautéed mushrooms and vibrant spinach—it's a match made in culinary heaven! Whether you're a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this recipe will leave you craving more. Get ready to impress your taste buds and your dinner guests with this easy-to-follow recipe that promises to be a hit at any table!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 2 cups spinach, fresh
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Start by gathering all your ingredients: 1 cup of polenta, 4 cups of vegetable broth, 1 cup of sliced mushrooms, 2 cups of fresh spinach, 2 tablespoons of olive oil, 2 cloves of minced garlic, and salt and pepper to taste.
- In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, reduce the heat to low.
- Gradually whisk in the polenta, stirring continuously to prevent lumps. Continue to stir for about 2-3 minutes until the polenta starts to thicken.
- Cover the saucepan and let the polenta simmer on low heat for about 15 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.
- While the polenta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Once the mushrooms are cooked, add the fresh spinach to the skillet. Stir well and cook for an additional 2-3 minutes until the spinach is wilted.
- After the polenta has finished cooking, remove it from heat and season with salt and pepper to taste. If you prefer a creamier texture, you can stir in a splash of vegetable broth or a drizzle of olive oil.
- To serve, spoon the creamy polenta onto plates and top with the sautéed mushrooms and spinach mixture. Drizzle with a little extra olive oil if desired.
- Enjoy your delicious and creamy vegan polenta with mushrooms and spinach!
Tips
- Choose the Right Polenta: For the best texture, opt for medium or coarse-ground polenta. Instant polenta can work in a pinch but may not yield the same creamy consistency.
- Enhance the Flavor: Consider adding a splash of nutritional yeast to the polenta for an extra layer of cheesy flavor without the dairy.
- Mushroom Variety: Experiment with different types of mushrooms such as shiitake, cremini, or even portobello for a unique taste and texture.
- Make It Creamier: If you prefer an even creamier polenta, stir in a little more vegetable broth or a splash of plant-based milk towards the end of cooking.
- Season Generously: Don’t skimp on the seasoning! Taste the polenta and sautéed vegetables as you cook, adjusting salt and pepper to your liking.
- Add More Veggies: Feel free to toss in other vegetables like bell peppers, zucchini, or kale for added nutrition and flavor.
- Leftover Magic: This dish keeps well in the fridge, so make a double batch! The leftover polenta can be reheated and served with a variety of toppings for a quick meal.
- Presentation Matters: For a restaurant-style presentation, drizzle a bit of high-quality olive oil on top just before serving and garnish with fresh herbs like basil or parsley.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
