creamy polenta with spinach and mushrooms

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Tonight, I planned to make a mushroom, spinach, and lentil phyllo-wrapped thing for dinner. (Yes, “thing” is the technical name). When I finally got around to cooking, I decided that it would take too long since I’d need to cook the lentils before I could assemble and bake the whole thing. I started googling mushroom, spinach, and phyllo recipes but couldn’t find anything that would be quick and easy to make. I stumbled upon this recipe and decided I would vegan-ize it. Instead of scallops, I used tofu as my protein, but you could use sausage, chicken, beans, etc.

It was creamy, savory, and very filling. I’ve never really done much with polenta before this, but I will definitely be making variations of this dish again. Instead of spinach, you could stir in just about any vegetable you want and I think the end result would be great.

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creamy polenta with spinach and mushrooms

ingredients

  • 3/4 cup polenta
  • 3 cups vegetable stock
  • 1 bunch spinach, roughly chopped
  • 1/4 cup nutritional yeast
  • 1 medium onion, diced
  • 2 cups mushrooms, sliced
  • 3/4 cup dry white wine
  • 1/4 cup almond milk
  • olive oil
  • salt
  • pepper
  • firm tofu, cubed (optional)

directions

  1. Put polenta and vegetable stock in a medium-sized sauce pan and stir well to combine. Turn stove to high and cook until the broth starts to boil. Reduce heat to medium-low and stir often to make sure the polenta doesn’t clump. Cook until polenta is creamy and most of the liquid has been absorbed. Add spinach and stir to thoroughly combine. Stir in nutritional yeast. Set aside.
  2. Heat a frying pan over medium heat and add about 2 tbsp of olive oil to the pan. Add onions to the pan and sauté until they begin to turn translucent. Add the mushrooms to the pan and sprinkle evenly with salt and pepper. If using tofu, add to the pan at this time (For chicken, sausage, etc., either cook separately and stir in at the end, or add to the pan after the onions and brown all sides before adding mushrooms). Cook for about 5 minutes, stirring occasionally, then add wine to pan. Continue to cook until wine has reduced by half. Add almond milk to the pan and stir to incorporate. Cook for about 2 more minutes, then remove from heat. Adjust seasoning as needed.
  3. Distribute the polenta between 4 plates and top with mushroom mixture. Serve immediately.

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3 thoughts on “creamy polenta with spinach and mushrooms

  1. Pingback: grown up bento, part 2 | better with lemons

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