“5 Simple Ingredients for Polenta Cakes with Sautéed Spinach and Mushrooms”

Description

These Polenta Cakes with Sautéed Spinach and Mushrooms are a savory, satisfying, and easy-to-make meal that is both hearty and healthy. The crispy polenta cakes are perfectly complemented by garlicky sautéed spinach and earthy mushrooms, creating a deliciously balanced dish. Perfect for a quick weeknight dinner or a light lunch, this vegan recipe is full of flavor, plant-based protein, and nutrients. Whether served on their own or as part of a larger meal, these polenta cakes make for an excellent choice for any occasion.

Ingredients

For the Polenta Cakes:

• 1 cup polenta (cornmeal)
• 3 cups vegetable broth
• 1/2 cup nutritional yeast
• 1/4 cup olive oil (for sautéing)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Sautéed Spinach and Mushrooms:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Cook the polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Stir constantly until the mixture thickens (about 5-7 minutes).
2. Add flavor to the polenta: Stir in the nutritional yeast, salt, and pepper. Pour the polenta mixture into a greased baking dish or tray and spread it evenly. Let it cool and set for at least 30 minutes, or until firm enough to cut into cakes.
3. Sauté the spinach and mushrooms: While the polenta is cooling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. Add garlic and spinach: Add the minced garlic to the pan and cook for 1 minute. Then, add the chopped spinach and sauté for another 2-3 minutes, or until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.
5. Fry the polenta cakes: Once the polenta has set, cut it into squares or rounds. Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Fry the polenta cakes for 3-4 minutes on each side, or until golden brown and crispy.
6. Assemble the dish: Serve the crispy polenta cakes topped with the sautéed spinach and mushrooms. Garnish with fresh chopped parsley.