Coconut Curry Polenta with Sautéed Mushrooms 

I had never tried polenta before so I was excited when my friend Caroline showed me this recipe! Polenta reminds me of a creamy, savoury porridge – it’s delicious! The addition of curry spices, mushrooms, and spinach was absolutely perfect for a cold February evening.

Coconut Curry Polenta with Sautéed Mushrooms 

For the polenta:

  • 500 grams cooked polenta
  • 1/4 cup coconut cream
  • 2 tsp grated fresh ginger 
  • 2 tsp curry powder 
  • 1 tsp ground cumin 
  • 1/2 tsp cayenne pepper 

For the sauté:

  • 2 tbsp water 
  • 1 medium onion 
  • 2 cloves garlic, minced 
  • 3 cups button mushrooms
  • 1 tbsp lemon juice 
  • 3 cups spinach 


  • Fresh coriander 
  • Black pepper

Cook the polenta according to the directions on the packaging. In a large bowl mix together the cooked polenta and all the spices, ginger, and coconut cream.

Sauté the onions, garlic, and mushrooms in water over medium high heat. Add the lemon juice and spinach, and turn off the heat when the mushrooms are golden brown and the spinach is wilted.

Serve the sautéed veggies over a bed of polenta, grind some black pepper, garnish with corriander, and enjoy!


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