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!