Ingredients

• 2 cups water
• 2 cups vegetable low sodium vegetable broth
• 1 teaspoon fine salt
• 1 cup cornmeal
• 2 tbsp.  plant-based butter
• 2 tbsp. olive oil
• 2 cloves garlic, chopped
• 1 cup chopped mushrooms
• 1 cup chopped cooked beets
• 1 cup fresh spinach

Polenta

1. Bring water and salt to a boil in a large saucepan; pour cornmeal slowly into boiling water, whisking constantly until there are no lumps.
2. Reduce heat to low and simmer, whisking often, until cornmeal starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
3. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts.

Garlic, Mushrooms, Spinach and Beets

1. Saute mushrooms and garlic in 1 tbsp. olive oil for five minutes.
2. Add cooked beets and fresh spinach.
3. Stir until spinach is slightly wilted.
4. Spoon polenta unto dish and top with vegetables.

Nutrition Facts (Per 2-Cup Serving)

• Calories: ~380-400 kcal
• Total Fat: ~15g
  • Saturated Fat: ~3-5g
• Carbohydrates: ~55-58g
  • Fiber: ~5-7g
  • Sugars: ~3-5g
• Protein: ~6-8g
• Sodium: ~1,800 mg
• Cholesterol: 0 mg