Savory Mushroom and Spinach Breakfast Polenta

Finely dice the shallot and mince the garlic cloves. Clean and slice the mushrooms. Wash the spinach and set aside.

In a medium saucepan, bring 3 cups of vegetable broth to a boil over medium-high heat.

Slowly whisk in 1 cup of polenta, stirring continuously to prevent lumps from forming.

Reduce heat to low and simmer for 20-25 minutes, stirring frequently until the polenta is creamy and thick. Add more broth or water if needed to achieve desired consistency.

While the polenta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced shallot and cook for 2-3 minutes until translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Increase heat to medium-high and add the sliced mushrooms with 1/2 teaspoon of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

Add 1 tablespoon of fresh thyme leaves and 1/4 teaspoon of red pepper flakes to the mushrooms. Cook for another minute.

Add the spinach to the skillet and cook for 1-2 minutes until just wilted. Remove from heat and squeeze in the juice from 1/2 lemon.

When the polenta is done, stir in the nutritional yeast, remaining 1/2 teaspoon of salt, and black pepper.

In a small dry skillet, toast 3 tablespoons of pine nuts over medium heat for 2-3 minutes until golden, shaking the pan frequently to prevent burning.

To serve, divide the polenta among three bowls, top with the mushroom-spinach mixture, sliced avocado, and toasted pine nuts. Drizzle with the remaining 1 tablespoon of olive oil and additional black pepper if desired.