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Creamy Vegan Polenta with Mushrooms and Beans
Ingredients
  • 1 cup yellow corn grits or cornmeal
  • ½ cup unsweetened non-dairy milk
  • ¼ cup nutritional yeast
  • 1 tablespoon Pompeian Robust Extra Virgin Olive Oil
  • ¼ teaspoon ground turmeric
  • Salt and pepper, to taste
  • 8 ounces white mushrooms, thinly sliced
  • 2 Roma tomatoes, finely chopped (about 1 cup)
  • 3 tablespoons Pompeian Organic Balsamic Vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups white beans, drained and rinsed
  • 2 cups baby spinach, chopped
  • Pumpkin seeds, for garnish
Steps
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