Vegan & Gluten Free Creamy Coconut Polenta

Vegan & Gluten-Free recipe. Perfect for an easy + delicious dinner or brunch. This is healthy recipes.

THE RECIPE

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

1. 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.
2. 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.
3. Add the mushrooms, balsamic vinegar, maple syrup, and water. Cook for about 8 minutes, stirring occasionally, until the mushrooms are tender.
4. 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.
5. To serve, transfer the polenta to a large bowl and top with the mushroom mixture. Season with salt and pepper.

Source: thecolorfulkitchen.com

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