Vegan Polenta With Mushrooms And Beans

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Servings: 4

1 cup yellow corn grits or cornmeal

1/2 cup unsweetened non-dairy milk

1/4 cup nutritional yeast

1/4 teaspoon ground turmeric

Salt and pepper, to taste

8 ounces white mushrooms, thinly sliced

2 Roma tomatoes, finely chopped (about 1 cup)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cups white beans, drained and rinsed

2 cups baby spinach, chopped

Pumpkin seeds, for garnish

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

Source: Emilie Eats

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