• 3 cups water
• 1 cup polenta
• ¼ teaspoon sea salt
• 1 cup plain unsweetened soy milk (or other plant-based milk)
• 1 Tablespoon olive oil or water if oil-free
• 5 cups sliced shiitake mushrooms
• 1 ½ cups cherry tomatoes if large, cut in half
• 4 cloves garlic minced
• 1 teaspoon dried oregano
• 2 cups fresh chopped spinach
• ¼ cup fresh chopped parsley or basil reserve some for topping
• 1 Tablespoon balsamic vinegar
• salt and pepper to taste

Optional toppings:

• crushed red pepper flakes for heat
• vegan parmesan cheese
• toasted pinenuts
• drizzle of olive oil