Creamy Vegan Polenta with Mushrooms Spinach and Kale
Thick and creamy polenta meets fresh and umami sautéed spinach, kale, and mushrooms in this vegan polenta breakfast recipe. A delicious savory breakfast!
Ingredients
Sautéed Spinach and Kale
- ½ Red Onion sliced
- 2 Cloves Garlic minced
- 16 Ounces Cremini Mushrooms sliced
- 4 Cups Fresh Spinach
- 4 Cups Fresh Kale
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Pepper
Polenta
- 3 Cups Vegetable Broth or Water
- 1 Cup Polenta Corn Grits
- ½ Teaspoon Salt
Instructions
- In a medium skillet, sauté the onion over medium heat for 5 minutes until soft. Use a splash of water if the onion starts to stick.
- Add the garlic and cook 30 seconds.
- Add the mushrooms. Cover and cook 2 minutes.
- Add the spinach, kale, salt, and pepper. Cover again and cook 2-3 minutes.
- Meanwhile, bring 3 cups of broth or water to a boil. Add the polenta and salt. Cook for about 5 minutes (or according to package instructions), stirring regularly.
- Serve the polenta topped with the greens and mushrooms. Enjoy!
Nutrition
Calories: 220kcal | Carbohydrates: 45g | Protein: 9g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1354mg | Potassium: 991mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9968IU | Vitamin C: 72mg | Calcium: 228mg | Iron: 3mg