Creamy Vegan Polenta With Mushrooms

• 1 cup yellow corn grits or 1 cup cornmeal
• 1/2 cup unsweetened soymilk
• 1/4 cup nutritional yeast
• 1 tablespoon pompeian robust extra virgin olive oil
• 1/4 teaspoon ground turmeric
• salt and pepper, to taste
• 8 ounces white mushrooms, thinly sliced
• 2 roma tomatoes, finely chopped (about 1 cup)
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups white beans, drained and rinsed
• 2 cups Baby Spinach, chopped
• 2 tablespoons pumpkin seeds, for garnish

1. In a medium saucepan, add grits and 3 cups water. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes, stirring often. Alternatively, cook according to package directions.
2. 2.To the grits, add non-dairy milk, nutritional yeast, Pompeian Robust Extra Virgin Olive Oil, and turmeric. Stir; season with salt and pepper to taste.
3. 3.Warm a greased medium skillet over medium heat. Once hot, add mushrooms and tomatoes. Cook for 8-10 minutes, until mushrooms are tender and slightly browned. Add Pompeian Organic Balsamic Vinegar, garlic powder, and onion powder. Cook for 3-5 more minutes, until vinegar has thickened.
4. 4.Add white beans and spinach; cook for 3-5 minutes, stirring, until spinach is wilted.
5. 5.Serve bean and mushroom mixture over polenta. Garnish with pumpkin seeds.

corn grits, unsweetened soymilk, nutritional yeast, pompeian robust, ground turmeric, salt, white mushrooms, roma tomatoes, balsamic vinegar, garlic powder, onion powder, white beans, pumpkin seeds

Taken from www.food.com/recipe/creamy-vegan-polenta-with-mushrooms-535332 (may not work)