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  • Adriano dos Santos

Creamy Vegan Polenta with Mushrooms and Beans


1 cup Cereal, hot, corn grits (yellow), dry (or cornmeal, organic)

3 cup Water

1/2 cup Flax milk, unsweetened (or any unsweetened non-dairy)

1/4 cup Nutritional yeast

1 tbsp Extra virgin olive oil

1 dash Turmeric, ground (ground)

1 dash Salt and pepper (to taste)

227 gm White mushrooms (thinly sliced)

1 cup sliced Carrots

1 cup Frozen green peas

2 tomato Roma tomatoes (finely chopped; about 1 cup)

3 tbsp Balsamic vinegar

1/2 tsp Garlic powder

1/2 tsp Onion powder

2 cup White beans, canned (drained and rinsed)

2 cup Baby spinach (chopped)

4 tbsp Pumpkin seeds (pepitas) (for garnish)


  1. In a medium saucepan, add corn grits and water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.

  2. To the grits, add non-dairy milk, nutritional yeast, olive oil, and turmeric. Stir; season with salt and pepper to taste.

  3. Warm a greased medium skillet over medium heat. Once hot, add mushrooms, carrots, peas, and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned.

  4. Add the vinegar, garlic powder, and onion powder to the skillet. Cook for 3-5 more minutes, until vinegar, has thickened.

  5. Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.

  6. Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.

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