Creamy Vegan Polenta With Mushrooms Recipe

Name: Creamy Vegan Polenta With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow corn grits or 1 cup cornmeal; 1/2 cup unsweetened soymilk; 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 balsamic vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 2 cups white beans, drained and rinsed; 2 cups Baby Spinach, chopped; 2 tablespoons pumpkin seeds, for garnish

Servings: persons

1 cup yellow corn grits or 1 cup cornmeal
1/2 cup unsweetened soymilk
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 balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups white beans, drained and rinsed
2 cups Baby Spinach, chopped
2 tablespoons 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
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
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
4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
5
5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup yellow corn grits or 1 cup cornmeal, 1/2 cup unsweetened soymilk, 1/4 cup nutritional yeast, 1 tablespoon pompeian robust extra virgin olive oil, and more.

Yes, Creamy Vegan Polenta With Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Vegan Polenta With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions