Creamy Polenta with Mushrooms and Spinach




  • 150g polenta
  • 200ml full-fat coconut milk*
  • 300ml vegetable broth
  • 2-3 tbsp nutritional yeast flakes or vegan
    vegan grated hard cheese (optional)
    Mushroom Spinach Topping:
  • 1 tbsp olive oil or coconut oil
  • 1 onion sliced
  • 7 oz mushrooms (200 g) sliced
  • 2 cloves garlic minced
  • 1-2 tbsp soy sauce*
  • 2 cups spinach roughly chopped
  • salt, black pepper to taste
  • 2-3 tbsp pine nuts (options see text



  1. Bring coconut milk and vegetable broth to a boil in a pot.
  2. Stir in polenta by using a whisk.
  3. Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
  4. Then cover and let simmer for about 10 3 minutes (or according packaging instructions), stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
  5. Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir

Mushroom Spinach Topping:

  1. Heat oil in a skillet or pan.
  2. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
  3. Add minced garlic and roast for 30 seconds longer.
  4. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted.
  5. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
  6. Toast pine nuts in a small pan without oil until lightly browned.
  7. Serve polenta with mushrooms, spinach and pine nuts.
  8. Enjoy!