Creamy Vegan Polenta and Greens

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5 from 11 votes

Creamy Vegan Polenta and Greens

This vegan polenta with spinach is creamy, comforting, and full of flavor. Topped with sautéed spinach and savory mushrooms, it’s a satisfying meal that’s quick to make and packed with nutrients. Perfect for a cozy dinner, it’s both healthy and delicious!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 202kcal

Author: Michelle Cehn

Ingredients

For the polenta:

3½ cups water
1 cup instant polenta (such as Bob's Red Mill)
1 tablespoon nutritional yeast flakes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt or to taste
¼ teaspoon black pepper

For the veggies:

1 medium onion diced
8 ounces mushroom (any type) sliced
4 cloves garlic minced
1 tablespoon low-sodium tamari
1 tablespoon balsamic vinegar
1 15-ounce can white navy beans drained and rinsed
5 ounces spinach roughly chopped

Instructions

For the polenta:

In a medium pot, bring the water to a boil over high heat. Reduce the heat to medium-high and slowly stir in the polenta, nutritional yeast, garlic powder, onion powder, salt, and pepper, whisking continuously. If you add the polenta too quickly, lumps will form.
Reduce the heat to low and continue stirring the polenta for 1–2 minutes to avoid lumps. Cover and simmer for 15–20 minutes, stirring occasionally. If the polenta is too thick, add a bit more water and stir.

For the veggies:

Meanwhile, in a medium skillet, sauté the onion and mushrooms over medium heat. (The mushrooms have a good amount of moisture, so you shouldn’t need to add water to prevent sticking. However, if sticking and burning occur, add a small amount of water to deglaze the pan.)
Add the garlic, tamari, vinegar, beans, and spinach and cook for 1–2 minutes or until the spinach is thoroughly wilted.
Serve the polenta topped with the spinach and mushroom mixture.

Notes

Substitutions: You can replace the spinach with other greens, such as kale, broccoli, or collards. Sometimes I like to top this dish with shredded carrots for added color and nutrients. Make this your own recipe and change up the veggies for what’s in season or whatever you have on hand.
Storing Leftovers: Transfer the polenta and greens into airtight containers. Keep them separate if possible to maintain texture. Store in the fridge for up to 3-4 days. To reheat the polenta, add a bit of water or broth to soften it when reheating. For the greens, reheat over low heat to avoid overcooking.
Freezing Option: You can freeze polenta by cutting it into squares and storing in freezer-safe containers. Dark leafy greens can be frozen too, though they may lose some texture when thawed.

Nutrition