Polenta and Sweet Potato Mash with Mushroom Sauce
Juicy creminis and blistered cherry tomatoes meld into a sweet potato and polenta mash for a hearty, nourishing vegan supper. Get the recipe!
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Cooking tools:
- Potato masher
- Pepper mill
- Saucepan
- Skillet
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 3 cups cubed cooked sweet potatoes (peeled, if desired)
- 1 16- to 18-oz. tube polenta, cut into chunks
- 1 teaspoon onion powder
- 5 cups fresh baby spinach
- 1 8-oz. package fresh cremini mushrooms, halved
- 1 cup chopped onion
- 6 cloves garlic, minced
- 1½ cups cherry tomatoes, halved
- ¾ cup low-sodium vegetable broth
- ½ teaspoon dried Italian seasoning, crushed
- 1 teaspoon arrowroot powder
- Freshly ground black pepper, to taste
- 2 tablespoons pine nuts, toasted
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