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Creamy Coconut Polenta from The Colorful Kitchen Cookbook + GIVEAWAY

Ilene Godofsky Moreno
  • 45 minutes
  • Serves 4

INGREDIENTS

3 cups

Baby spinach, packed

4 cups

Button or cremini mushrooms

1 1/2 cups

Chickpeas, cooked

2 cloves

Garlic

1

Onion, medium

1 13 1/2 ounce can

Coconut milk, full-fat

4 cups

Vegetable broth

3 tbsp

Balsamic vinegar

1 tbsp

Maple syrup

1 cup

Cornmeal, medium ground

1

Salt and black pepper

1 tbsp

Coconut oil

1 tbsp

Water