Vegan & Gluten Free Creamy Coconut Polenta

Vegan & Gluten-Free recipe. Perfect for an easy + delicious dinner or brunch. This is healthy recipes.


Polenta Base

  • 1 cup medium-ground cornmeal
  • 1 (13½-ounce can) full-fat coconut milk
  • 4 cups vegetable broth

Mushroom Topping

  • 1 tablespoon coconut oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 4 cups button or cremini mushrooms, sliced in half
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • 1½ cups cooked chickpeas (or one 15-ounce can)
  • 3 cups packed baby spinach
  • Salt and black pepper, to taste


  1. To prepare the polenta, combine the cornmeal, coconut milk, and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes, stirring every 5 minutes. Turn the heat off and let the polenta sit for 5 minutes before serving.
  2. While the polenta cooks, prepare the mushroom topping. Heat the coconut oil in a pan over medium-high heat. Add the onion and garlic and sauté for 5 minutes.
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