Hello there, welcome to our recipe blog site. Right here you can get an overview on just how to make really delicious Creamy Coconut Polenta recipes. The manufacturing procedure is really easy, you just need to comply with the approaches that we have composed on this web page. The complying with are the phases of exactly how to prepare Creamy Coconut Polenta. Please adhere to the directions well.
Made from ingredients that you’re likely to already have on hand, today’a Vegan & Gluten-Free Creamy Coconut Polenta with Balsamic Mushrooms and Chickpeas is a cozy, warming dinner that I keep on repeat for easy weeknight cooking.
INGREDIENTS
Polenta Base:
- 1 cup medium-ground cornmeal
- 1 (13½-ounce can) full-fat coconut milk
- 4 cups vegetable broth
Mushroom Topping:
- 1 tablespoon coconut oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 4 cups button or cremini mushrooms, sliced in half
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon water
- 1½ cups cooked chickpeas (or one 15-ounce can)
- 3 cups packed baby spinach
- Salt and black pepper, to taste
INSTRUCTIONS
- To prepare the polenta, combine the cornmeal, coconut milk, and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes, stirring every 5 minutes. Turn the heat off and let the polenta sit for 5 minutes before serving.
- While the polenta cooks, prepare the mushroom topping. Heat the coconut oil in a pan over medium-high heat. Add the onion and garlic and sauté for 5 minutes.
- Add the mushrooms, balsamic vinegar, maple syrup, and water. Cook for about 8 minutes, stirring occasionally, until the mushrooms are tender.
- Get Full Recipe => thecolorfulkitchen.com
Thank you for visiting our blog. Hopefully the directions for making Creamy Coconut Polenta recipes above can be beneficial for you. And do not forget to share this recipe by clicking the PIN button listed below, and also share it with all your close friends.tn
Originally posted 2018-06-09 03:10:14.
