Made from ingredients that you’re likely to already have on hand, today’s Vegan & Gluten-Free Creamy Coconut Polenta with Balsamic Mushrooms and Chickpeas is a cozy, warming dinner that I keep on repeat for easy weeknight cooking.
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
1½ cups cooked chickpeas (or one 15-ounce can)
3 cups packed baby spinach
Salt and black pepper, to taste
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.
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.