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Vegan Polenta with Mushrooms and Beans

1/2

Vegan Polenta with Mushrooms and Beans

2/2

By emilieeats.com

Vegan Polenta with Mushrooms and Beans

Prep:5minCook:25min

This Vegan Polenta recipe is served with Mushrooms and Beans for an easy 30-minute dinner packed with whole grains and plant-based protein.

Updated at: Wed, 05 Nov 2025 20:03:38 GMT

Nutrition balance score

Great

Glycemic Index

51

Low

Glycemic Load

32

High

Nutrition per serving

Calories383.7 kcal (19%)

Total Fat8.2 g (12%)

Carbs62.1 g (24%)

Sugars5.1 g (6%)

Protein18.7 g (37%)

Sodium919.4 mg (46%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupyellow corn grits

½ cupunsweetened non-dairy milk

¼ cupnutritional yeast

1 tablespoonExtra Virgin Olive Oil

¼ teaspoonground turmeric

8 ounceswhite mushrooms

1 cupRoma tomatoes

3 tablespoonsBalsamic Vinegar

½ teaspoongarlic powder

½ teaspoononion powder

2 cupswhite beans

drained and rinsed

2 cupsbaby spinach

Instructions

View on emilieeats.com

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Notes

8 liked

1 disliked

Under 30 minutes

Go-to

Cherie Pryseski· last year

Under 30 minutes

I added smoked paprika and garlic to the polenta. I also added Bell pepper and chives to the mix because I needed to use them, and I didn't use the beans this time. The acidity of the dish was a bit intense in the end so I balanced it with a tiny bit of date syrup and vegan dairy. I can see myself making this often but in different variations.

I added smoked paprika and garlic to the polenta. I also added Bell pepper and chives to the mix because I needed to use them, and I didn't use the beans this time. The acidity of the dish was a bit intense in the end so I balanced it with a tiny bit of date syrup and vegan dairy. I can see myself making this often but in different variations.