Creamy Coconut Polenta Recipes

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Creamy Coconut Polenta

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.

Creamy Coconut Polenta


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


  1. 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.
  2. 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.
  3. Add the mushrooms, balsamic vinegar, maple syrup, and water. Cook for about 8 minutes, stirring occasionally, until the mushrooms are tender.
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Originally posted 2018-06-09 03:10:14.