Thick and creamy polenta meets fresh and umami sautéed spinach, kale, and mushrooms in this vegan polenta breakfast recipe. A delicious savory breakfast!
If you love a savory breakfast, this polenta with mushrooms, spinach, and kale is for you!
Polenta has a rich, creamy, almost nutty flavor. Add some sautéed greens and mushrooms for some umami flavor. And you've got yourself a tasty, savory breakfast.
Polenta is a dish of cornmeal porridge that originated among farmers in Northern Italy.
It can be served as a hot porridge, or cooled and turned into a loaf that can be baked, fried, or grilled. Today we're serving it porridge style for a delicious savory breakfast.
Usually, polenta is made with coarse yellow cornmeal, but it can also be made from finely ground yellow or white cornmeal.
You might be familiar with grits - a cornmeal porridge made from white corn. Polenta is very similar, and is most often made from yellow corn.
Step 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.
Step 2. Add the garlic and cook 30 seconds.
Step 3. Add the mushrooms. Cover and cook 2 minutes.
Step 4. Add the spinach, kale, salt, and pepper. Cover again and cook 2-3 minutes.
Step 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.
Step 6. Serve the polenta topped with the greens and mushrooms. Enjoy!
You can use any polenta you'd like. I chose a fine-grain yellow polenta for an ultra smooth and creamy texture, with the classic polenta look.
But a coarser grain or a white polenta would work just fine in this recipe. Be sure to read the package instructions for your polenta, because the cooking instructions may be slightly different.
Yes - you can use grits in this recipe. Grits tend to be a bit coarser so your porridge may be thicker. The dish will taste just as good!
Yes! Polenta is made from corn, so it's a naturally gluten-free breakfast option.
Store leftovers in an airtight container in the fridge for up to a week.
Reheat this breakfast polenta in the microwave. If needed, stir in a bit of non-dairy milk or vegetable broth to return the polenta to a creamy state.
Thank you God for this savory and healthy breakfast. Let it nourish our bodies for the day ahead. Amen.
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Thick and creamy polenta meets fresh and umami sautéed spinach, kale, and mushrooms in this vegan polenta breakfast recipe. A delicious savory breakfast!
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