Polenta, Mushrooms, and Spinach
Warm and creamy comfort food. Use quick-cooking polenta, also known as yellow corn grits, to save time (and all that stirring).
Servings: 4
Ingredients
- 1 cup quick-cooking polenta I use Bob's Red Mill brand.
- 3 cups water
- 1/2 tsp salt
- 2 tsp miso paste white, stirred into 1 Tbs water
- 1 Tbs nutritional yeast
- 1 onion finely chopped
- 1 pound mushrooms any kind
- 2 cloves garlic
- 1 bunch fresh spinach
Instructions
- Bring water and salt to a boil. Add polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes.
- Stir in the nutritional yeast and the miso-water mixture.
- Sauté the onion over medium heat in a tablespoon or two of water.
- Add the mushrooms and chopped garlic and sauté until all liquid evaporates and the mushrooms are slightly brown. Season with salt and pepper.
- Rinse the spinach and chop off the stems. Put it into a pot, cover, and cook for 2 minutes until wilted.
- For each serving, spoon into a bowl a cup of polenta, 1/4 of the wilted spinach, and 1/4 of the mushrooms.