This light and creamy mushroom polenta is the perfect addition to your weekday meal plan. Healthy, plant-based & gluten-free, this meal is quick and easy to make, ready in just 15 minutes! Mushrooms are the star ingredient - fat-free, low-sodium, low-calorie, and cholesterol-free, they’re packed with fibre, vitamins, and minerals, being a good source of antioxidants, B vitamins, beta glucan (form of soluble fibre) and potassium. This meal can be enjoyed on its own, or as a delicious side dish - simply add a portion of meat or additional vegetables. Enjoy for dinner and store any leftovers in the refrigerator for lunch the next day!
2 cups polenta
600ml vegetable broth
1/4 cup parmesan cheese
Mushroom spinach Mix:
2 Tablespoons olive oil
2 onions, finely sliced
4 green onion stalks, choppped
250g mixed mushrooms, sliced
4 garlic cloves, minced
2 Tablespoons soy sauce
4 cups spinach, roughly chopped
salt & pepper to taste
1 teaspoon lime juice
1/4 cup toasted pine nuts
Pour vegetable stock into a large pot and bring to a boil. Stir through polenta.
Reduce to a low heat and using a whisk stir polenta continuously for 2 minutes, to prevent lumps forming.
Cover and simmer for 5-10 minutes (or cook according to package instructions). * If the polenta becomes too thick add extra water to thin out.
Once polenta is a smooth consistency, remove from heat and stir through parmesan cheese.
While the polenta is cooking, heat olive oil in a fry pan over a high heat. Add mushrooms and onions, cooking for 3-5 minutes, until golden brown. Mix in garlic, cooking for another minute.
Add in soy sauce and spinach, cooking for 2 minutes or until spinach wilts. Season with salt and pepper and add lime juice.
Stir through toasted pine nuts, reserving some to sprinkle over meal.
Serve mushrooms over the polenta and sprinkle remaining pine nuts.