Creamy Vegan Polenta with Mushrooms Spinach and Kale

Sautéed Spinach and Kale

• 1/2 Red Onion, sliced
• 2 Cloves Garlic, minced
• 16 Ounces Cremini Mushrooms, sliced
• 4 Cups Fresh Spinach
• 4 Cups Fresh Kale
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Pepper

Polenta

• 3 Cups Vegetable Broth or Water
• 1 Cup Polenta (Corn Grits)
• 1/2 Teaspoon Salt

1. In a medium skillet, sauté the onion over medium heat for 5 minutes until soft. Use a splash of water if the onion starts to stick.
2. Add the garlic and cook 30 seconds.
3. Add the mushrooms. Cover and cook 2 minutes.
4. Add the spinach, kale, salt, and pepper. Cover again and cook 2-3 minutes.
5. Meanwhile, bring 3 cups of broth or water to a boil. Add the polenta and salt. Cook for about 5 minutes (or according to package instructions), stirring regularly.
6. Serve the polenta topped with the greens and mushrooms. Enjoy!