The hubby's mouth is starting to heal, but we still gotta keep it creamy up in here. How many soups and pancakes can one person have?
This one is quick, easy, and honestly, bland enough to make it easy for you to season as you want. I added a good amount of pepper to the polenta.
Source: Bianca Zapatka | Time: 20 min | Serves: 2-3
Changes: added more liquid to the polenta to make it creamier; added pepper to the polenta; used green onion instead of yellow; added more garlic; replaced soy sauce with coconut aminos; skipped pine nuts
Ingredients
Polenta
1 cup polenta
1 cup coconut milk
2 cups broth
2 tbsp nutritional yeast
Seasoning of choice, to taste (I did pepper)
Mushroom and Spinach topping
1 tbsp EVO
1 bunch green onion, chopped white parts only
8 oz #mushrooms, chopped
4 cloves garlic, minced
2 tbsp coconut aminos
2 cups #spinach
S&P, to taste
Instructions
Start with the polenta. Bring coconut milk and broth to a boil. Whisk in the polenta. Reduce to a simmer and cover for 10 min. Stirring occasionally. When it's ready, stir in the nutritional yeast and seasoning of choice.
Meanwhile, make the mushroom and spinach topping. Heat oil in pan. Add mushrooms and green onion, cook 3 minutes. Add garlic and cook 30 seconds more. Add spinach and coconut aminos. Cook until spinach is wilted.
Dole out the polenta in bowls. Top with mushroom and spinach mixture. Enjoy!