This Creamy Vegan Polenta with Mushrooms and Beans is an easy 30-minute dinner packed with whole grains, plant protein, and vegetables. Leftovers make great lunches!

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4


  • 1 cup yellow corn grits or cornmeal
  • ½ cup unsweetened non-dairy milk
  • ¼ cup nutritional yeast
  • 1 tablespoon 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 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


  1. In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.
  2. To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.
  3. Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.
  4. Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
  5. Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.


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