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Vegan Creamy Polenta

This delicious creamy polenta is topped with broccoli rabe and portobello mushrooms in a creamy coconut sauce, roasted pines nuts and fresh basil. This makes the perfect meal for a fall evening (even my son loves it)!


by Sheila Royce Garcia, author of "Humble Sexy Power" and "Healthy Cooking in a Pinch"

Vegan, Gluten-free, Dairy-free

Serves 4


2 1/2 cups of vegetable broth

1 tablespoon dairy free butter

1/2 tablespoon red pepper flakes

1 garlic clove, minced

1 1/2 cups of organic broccoli rabe (wash and rinse)

1 pint of portobello mushrooms (rinse and slice mushrooms)

1 can of coconut milk

1 cup of cornmeal

1/2 cup pine nuts (washed and shredded)

1 tablespoon coconut oil

1/4 cup fresh basil

Salt and pepper to taste


In a medium pan, add 1/2 cup of vegetable broth, butter, red pepper flakes, garlic and turn on to low/medium heat. Sautée for 1-2 minutes. Next, add the broccoli rabe and sliced mushrooms. Cook until tender. Last, add 1-2 tablespoons of coconut milk and salt/pepper to taste. Mix all together and transfer to a bowl. Set aside.

For the polenta, use the same medium pan and add 2 cups of vegetable broth and the remaining coconut milk. Stir on low-medium heat. Next, slowly add polenta 2 tablespoons at a time using a whisk to stir. Once it is thick, turn the heat off and set aside until pine nuts are roasted.

Preheat oven to 400 degrees, on a small baking sheet, add one tablespoon of coconut oil and pine nuts. Roast until lightly brown. Watch closely so it doesn't burn. Take out of the oven and set aside.

Transfer polenta to a large plate, top with broccoli and mushroom mixture, pine nuts and fresh basil.


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