Creamy Vegan Polenta and Greens

Ingredients

• 3 1/2 cups water
• 1 cup instant polenta ((such as Bob's Red Mill))
• 1 tablespoon nutritional yeast flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon black pepper
• 1 medium onion (diced)
• 8 ounces mushroom ((any type) sliced)
• 4 cloves garlic (minced)
• 1 tablespoon low-sodium tamari
• 1 tablespoon balsamic vinegar
• 1 15-ounce can white navy beans (drained and rinsed)
• 5 ounces spinach (roughly chopped)

Instructions

1. 1

   --- For the polenta: ---

2. 2

   In a medium pot, bring the water to a boil over high heat. Reduce the heat to medium-high and slowly stir in the polenta, nutritional yeast, garlic powder, onion powder, salt, and pepper, whisking continuously. If you add the polenta too quickly, lumps will form.

3. 3

   Reduce the heat to low and continue stirring the polenta for 1–2 minutes to avoid lumps. Cover and simmer for 15–20 minutes, stirring occasionally. If the polenta is too thick, add a bit more water and stir.

4. 4

   --- For the veggies: ---

5. 5

   Meanwhile, in a medium skillet, sauté the onion and mushrooms over medium heat. (The mushrooms have a good amount of moisture, so you shouldn’t need to add water to prevent sticking. However, if sticking and burning occur, add a small amount of water to deglaze the pan.)

6. 6

   Add the garlic, tamari, vinegar, beans, and spinach and cook for 1–2 minutes or until the spinach is thoroughly wilted.

7. 7

   Serve the polenta topped with the spinach and mushroom mixture.