Creamy Vegan Polenta with Mushrooms and Beans

This Creamy Vegan Polenta with Mushrooms and Beans is an easy 30-minute dinner packed with whole grains, plant protein, and vegetables. Leftovers make great lunches! In partnership with Pompeian!


INGREDIENTS
1 cup yellow corn grits or cornmeal
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
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
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.

Full instructions recipe visit: https://www.emilieeats.com

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