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How to make:

Creamy Vegan Polenta with Mushrooms and Beans

This Creamy Vegan Polenta with Mushrooms and Beans is an easy 30-minute dinner packed with whole grains, plant protein, and vegetables. Leftovers make great lunches!

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Author:
Emilie
Yield:
4 1x
Rating: 4.5 from 2 reviews

Ingredients

Instructions

  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. 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. 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. Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
  5. Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.