Creamy Coconut Polenta from The Colorful Kitchen Cookbook

Creamy Coconut Polenta from The Colorful Kitchen Cookbook


Ingredients:
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
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Instructions:
  • First step is 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.
  • And then, 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.
  • And then, visit for full instruction : http://thecolorfulkitchen.com/2017/12/11/creamy-coconut-polenta-colorful-kitchen-cookbook-giveaway/



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