Creamy Polenta with Roasted Mushrooms and Chickpeas
Creamy Polenta with Roasted Mushrooms & Chickpeas is a delicious easy to make meal with just a few simple ingredients. A vegan "comfort" meal that will satisfy everyone!
small bunch of spinach or kalecleaned & stems removed
salt & pepper to taste
Instructions
Preheat oven to 350°.
In a medium size pot, heat 3 cups water and salt to a boiling. Whisk in corn grits to prevent from clumping together. Simmer for approximately 30 minutes, add in more water if necessary to keep it creamy. When done, stir in vegan butter and nutritional yeast. Add more salt if desired.
While the polenta is cooking, mix mushrooms, chickpeas, garlic, thyme and oil in a large bowl and spread on a parchment lined baking sheet.
Roast for 25-30 minutes. Toss halfway thru so the mushrooms & chickpeas crisp all around. Stir in the greens within the last 5 minutes until they wilt. Add salt & pepper to taste.
Divide polenta into bowls and top with the mushroom & chickpea mixture.
Notes
* Substitute water with vegetable broth for cooking polenta - adds a little extra flavor