Creamy Vegan Polenta with Mushrooms and Spinach

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1. 1Step 1: Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.
2. 2Step 2: Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.
3. 3Step 3: Then cover and let simmer for about 10 minutes (or according packaging instructions), stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
4. 4Step 4: Once the polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional).
5. 5Step 5: Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
6. 6Step 6: Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
7. 7Step 7: Toast pine nuts in a small pan without oil until lightly browned.
8. 8Step 8: Serve polenta with mushrooms, spinach and pine nuts.
9. 9Step 9: Enjoy!