Creamy Coconut Polenta from The Colorful Kitchen Cookbook + GIVEAWAY!
Author: Ilene Godofsky Moreno
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time:
Total time:
Serves: 4
Ingredients
Polenta Base
1 cup medium-ground cornmeal
1 (13½-ounce can) full-fat coconut milk
4 cups vegetable broth
Mushroom Topping
1 tablespoon coconut oil
1 medium onion, sliced
2 cloves garlic, minced
4 cups button or cremini mushrooms, sliced in half
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon water
1½ cups cooked chickpeas (or one 15-ounce can)
3 cups packed baby spinach
Salt and black pepper, to taste
Instructions
To prepare the polenta, combine the cornmeal, coconut milk, and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes, stirring every 5 minutes. Turn the heat off and let the polenta sit for 5 minutes before serving.
While the polenta cooks, prepare the mushroom topping. Heat the coconut oil in a pan over medium-high heat. Add the onion and garlic and sauté for 5 minutes.
Add the mushrooms, balsamic vinegar, maple syrup, and water. Cook for about 8 minutes, stirring occasionally, until the mushrooms are tender.
Add the chickpeas and cook for 1–2 minutes, until heated. Turn the heat off and stir in the spinach until it wilts, about 2 minutes.
To serve, transfer the polenta to a large bowl and top with the mushroom mixture. Season with salt and pepper.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/12/11/creamy-coconut-polenta-colorful-kitchen-cookbook-giveaway/