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Export 11 ingredients for grocery delivery
Step 1
Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
Step 2
Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
Step 3
Then cover and let simmer for about 10 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.)
Step 4
Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).
Step 5
Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
Step 6
Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
Step 7
Toast pine nuts in a small pan without oil until lightly browned.
Step 8
Serve polenta with mushrooms, spinach and pine nuts.
Step 9
Enjoy!
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