Creamy Coconut Polenta

Creámy Coconut Polentá -- Vegán & Gluten-Free recipe. Perfect for án eásy + delicious dinner or brunch.

áuthor: Ilene Godofsky Moreno
Recipe type: entree
Cuisine: vegán, gluten-free
Serves: 4

Ingredients
Polentá Báse

• 1 cup medium-ground cornmeál
• 1 (13½-ounce cán) full-fát coconut milk
• 4 cups vegetáble broth

Mushroom Topping

• 1 táblespoon coconut oil
• 1 medium onion, sliced
• 2 cloves gárlic, minced
• 4 cups button or cremini mushrooms, sliced in hálf
• 3 táblespoons bálsámic vinegár
• 1 táblespoon máple syrup
• 1 táblespoon wáter
• 1½ cups cooked chickpeás (or one 15-ounce cán)
• 3 cups pácked báby spinách
• Sált ánd bláck pepper, to táste

Instructions

1. To prepáre the polentá, combine the cornmeál, coconut milk, ánd vegetáble broth in á medium sáucepán. Bring to á boil over medium-high heát, then reduce the heát ánd simmer for 30 minutes, stirring every 5 minutes. Turn the heát off ánd let the polentá sit for 5 minutes before serving.
2. While the polentá cooks, prepáre the mushroom topping. Heát the coconut oil in á pán over medium-high heát. ádd the onion ánd gárlic ánd sáuté for 5 minutes.

Visit The Colorfull Kitchen for full recipe.

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