Mushroom and Spinach Polenta Brunch Bowl

Introduction
Embrace the chill of the season with a luxurious brunch dish designed to warm your heart and palate. This vegan Mushroom and Spinach Polenta Brunch Bowl is a comforting, savory bowl that combines earthy mushrooms, vibrant spinach, and creamy polenta, topped with a rich, sun-dried tomato cashew cream.
Ingredients
- 1 cup polenta
- 4 cups water or vegetable broth
- 1 tsp salt
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 300g fresh mushrooms, sliced
- 200g fresh spinach
- 1/2 cup sun-dried tomatoes, soaked and drained
- 1/2 cup raw cashews, soaked for 4 hours and drained
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a medium saucepan, bring water or vegetable broth to a boil. Add salt and gradually whisk in polenta. Reduce heat to low and cook, stirring often, until polenta is thick and creamy, about 20 minutes.
- While polenta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add mushrooms and cook until they are soft and browned, about 8 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- For the sun-dried tomato cashew cream, blend sun-dried tomatoes, cashews, nutritional yeast, lemon juice, and enough water to achieve a creamy consistency in a blender until smooth. Season with salt and pepper.
- To serve, spoon polenta into bowls, top with sautéed mushrooms and spinach, and drizzle with sun-dried tomato cashew cream. Garnish with fresh basil.
Enjoy this delightful Mushroom and Spinach Polenta Brunch Bowl as a perfect start to your day. It's not only delicious but also packed with nutrients that provide a healthy boost to keep you energized. Gather your ingredients and let's make brunch an exceptional time!
Isabella
Nutritionfacts | Calories: 320, Fat: 14g, Carbohydrates: 42g, Protein: 10g |
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Preparation Time | 45 minutes |
Allergy Information | nuts, possible gluten in polenta |