Creamy Coconut Polenta from The Colorful Kitchen

1 cup medium-ground cornmeal
1 (13½-ounce can) full-fat coconut milk
4 cups vegetable broth
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

  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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