Serves: 4-6
Prep: 25 mins
Cook: 30 mins
Nutrition per 2 pancakes:
N/A kcal
N/A Fats
N/A Carbs
N/A Protein
What You Need:
- 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
What You Need To Do:
- In a large saucepan combine sweet potatoes, polenta, onion powder, and 1 cup water.
- Cook over medium 10 minutes or until heated through, stirring occasionally. Mash to desired consistency. Gradually stir in spinach; cook until wilted. Reduce heat to low; cover and keep warm.
- For sauce, in a large skillet sauté mushrooms, onion, and garlic over medium 5 minutes, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in cherry tomatoes.
- Cook and stir 4 to 5 minutes more or until tomatoes soften and blister. In a small bowl stir together vegetable broth, Italian seasoning, and arrowroot powder.
- Add to vegetables and cook just until thickened. Season with pepper.
- Top polenta mixture with sauce. Sprinkle with pine nuts.