Polenta with Mushrooms and Spinach

This is such a satisfying, delicious dinner! We've tried all different types of polenta and they all work. Here's our favorite. Another tip: to fit all of the mushrooms and spinach in one pan, we use our giant, heavy-bottomed turkey roasting pan over 2 burners on the stove. (This recipe has been adapted from Bianca Zapatka on Biancazapatka.com)

Prep time: 20 min

Cook time: 30 min

Serves: 6

Polenta Ingredients:

• 24 oz. bag (~ 3 3/4 cups) dry polenta

• 4 cups vegetable broth

• 1 can full-fat coconut milk

• 1/2 cup nutritional yeast

• 1 ~ 16oz bag frozen peas

Mushroom Spinach Topping:

• 2 Tbsp. olive oil

• 3 large yellow onions sliced

• 32 oz white mushrooms sliced

• 6 cloves garlic

• 1/2 cup low sodium soy sauce

• 16 oz. fresh spinach

Directions

1. In a dutch oven, bring the vegetable broth and coconut milk to a boil. Stir in polenta, nutritional yeast and peas with a whisk.

2. Reduce heat to low and keep whisking occasionally to break up lumps for 10 minutes. (Add water if the polenta becomes too thick.) Once the polenta is smooth, remove from heat.

3. In a very large skillet (we use our giant heavy-bottomed turkey roasting pan over 2 burners) on high heat, sauté onions and mushrooms for about 8 minutes (until the mushrooms have released their liquid and then started to reabsorb it and begin to caramelize).

4. Add the garlic and sauté for another minute or until fragrant.

5. Add soy sauce and spinach and cook for 1-2 minutes until spinach is wilted.

6. To serve, place 1 cup of polenta in each bowl, then top with spinach and mushrooms (making sure to include a little extra liquid from the pan with each serving). Enjoy!