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Vegan Polenta with Mushrooms and Beans Recipe

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4.2 from 2 reviews

This Vegan Polenta with Mushrooms and Beans is a creamy, savory dish perfect for a wholesome plant-based meal. Polenta is cooked to tender perfection and enriched with nutritional yeast and turmeric for flavor and color. The sautéed mushrooms, tomatoes, white beans, and spinach create a hearty topping seasoned with balsamic vinegar and aromatic spices. Finished with crunchy pumpkin seeds, this recipe offers a delightful balance of textures and bold flavors in just 30 minutes.

Ingredients

Polenta

  • 1 cup yellow corn grits or cornmeal
  • 3 cups water
  • ½ cup unsweetened non-dairy milk
  • ¼ cup nutritional yeast
  • 1 tablespoon Pompeian Robust Extra Virgin Olive Oil
  • ¼ teaspoon ground turmeric
  • Salt and pepper, to taste

Mushroom and Bean Topping

  • 1 tablespoon Pompeian Robust Extra Virgin Olive Oil (for sautéing)
  • 8 ounces white mushrooms, thinly sliced
  • 2 Roma tomatoes, finely chopped (about 1 cup)
  • 3 tablespoons Pompeian Organic Balsamic Vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups white beans, drained and rinsed
  • 2 cups baby spinach, chopped
  • Pumpkin seeds, for garnish

Instructions

  1. Cook the Polenta: In a medium saucepan, combine 1 cup yellow corn grits with 3 cups of water and bring to a boil. Reduce the heat to a simmer and cook, stirring often, for about 5 minutes or according to package directions until the grits are tender and thickened.
  2. Enrich the Polenta: Stir in ½ cup unsweetened non-dairy milk, ¼ cup nutritional yeast, 1 tablespoon Pompeian Robust Extra Virgin Olive Oil, and ¼ teaspoon ground turmeric. Season with salt and pepper to taste, mixing thoroughly to create a creamy polenta base.
  3. Sauté Mushrooms and Tomatoes: Warm a greased medium skillet over medium heat and add the sliced mushrooms and chopped Roma tomatoes. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
  4. Add Flavorings: Pour in 3 tablespoons Pompeian Organic Balsamic Vinegar, then sprinkle ½ teaspoon garlic powder and ½ teaspoon onion powder over the vegetables. Continue cooking for another 3 to 5 minutes until the vinegar has reduced and thickened slightly, intensifying the flavors.
  5. Combine Beans and Spinach: Add 2 cups drained white beans and 2 cups chopped baby spinach to the skillet. Stir and cook for 3 to 5 minutes until the spinach wilts and the mixture is heated through.
  6. Serve: Spoon the mushroom and bean mixture over the creamy polenta, then garnish with a sprinkle of pumpkin seeds for added crunch and flavor. Serve warm and enjoy your nutritious vegan meal.

Notes

  • You can substitute the white beans with chickpeas or cannellini beans as preferred.
  • For a creamier polenta, you may add more non-dairy milk or a splash of vegetable broth while cooking.
  • If nutritional yeast is unavailable, you can increase the seasoning with additional salt or herbs.
  • Use fresh thyme or rosemary in the sauté for an herbal twist.
  • This dish pairs nicely with a simple green salad or steamed vegetables for a complete meal.

Find it online: https://bitezly.com/vegan-polenta-with-mushrooms-and-beans-recipe/