Creamy Vegan Polenta with Mushrooms and Beans

15 30 866
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 2
Creamy Vegan Polenta with Mushrooms and Beans
Health Rating
An easy 30-minute dinner packed with whole grains, plant protein, and vegetables. Leftovers make great lunches!


1 cup Cereal, hot, corn grits (yellow), dry (or cornmeal, organic)
3 cup Water
1/2 cup Flax milk, unsweetened (or any unsweetened non-dairy)
1/4 cup Nutritional yeast
1 tbsp Extra virgin olive oil
1/4 tsp Turmeric, ground (ground)
1 dash Salt and pepper (to taste)
227 gm White mushrooms (thinly sliced)
2 tomato Roma tomatoes (finely chopped (about 1 cup))
3 tbsp Balsamic vinegar
1/2 tsp Garlic powder
1/2 tsp Onion powder
2 cup White beans, canned (drained and rinsed)
2 cup Baby spinach (chopped)
4 tbsp Pumpkin seeds (pepitas) (for garnish)


1. In a medium saucepan, add corn grits and water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.


2. To the grits, add non-dairy milk, nutritional yeast, olive oil, and turmeric. Stir; season with salt and pepper to taste.


3. Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.


4. Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.


5. Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.

Nutrition Facts

Per Portion

Calories 866
Calories from fat 110
Calories from saturated fat 15.7
Total Fat 12.2 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 7.4 g
Cholesterol 0
Sodium 121 mg
Potassium 2399 mg
Total Carbohydrate 144 g
Dietary Fiber 26.3 g
Sugars 9.2 g
Protein 45 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 1.7
Milk Alternative 0.2
Vegetables 5.7

Energy sources



Nutritional Highlights:


Naturally gluten-free, polenta is rich in complex carbohydrates and vitamins and minerals such as vitamin A, magnesium, and zinc.

Recipe from: