CBD Superfood Polenta and Sautéed Veggies

CBD Superfood Polenta and Sautéed Veggies

🌞 Happy #mantramonday friends!

With daylight savings behind us, it’s a good time to focus on the transition into spring. Spring is a time of growth, when the world reawakens from winter and blossoms into warmer seasons. In Appalachia, the mountains will soon come alive with green forests and colorful flowers.Â đŸŒ±

🌾 We can follow this cycle of growth and awakening in ourselves, too.

Our mantra today is #intention — take some time this evening to make a list of five intentions that you wish to carry out over the next month. Your intentions can range from deepening your relationships to becoming creative with your meal preparations — however your list evolves, these intentions will help you ground into this time of growth.

✹ One of our intentions is to prepare our meals with wholesome ingredients each day to keep our body and spirit nourished. This vegan polenta with sautĂ©ed vegetables is a simple and savory delight to eat! Let us know how much you love it.

Vegan Polenta and Sautéed Veggies Recipe


  • 2 c. water
  • 2 c. almond milk
  • 1 cup Bob’s Red Mill cornmeal
  • 1/4 cup almond milk
  • 1/2 teaspoon garlic powder
  • 3 tablespoons nutritional yeast
  • 1–2 tablespoons CBD Superfood Ghee
  • salt, to taste
  • pepper, to taste
  • 1 onion
  • 1/2 package baby portobello mushrooms
  • 2 tbsp minced parsley


  1. Chop onion and slice mushrooms.
  2. Using 1–2 tbsp of olive oil, sautĂ© onions and mushrooms on medium-low heat until they become partially caramelized. Cover to keep warm and set aside.
  3. Using cornmeal, water, almond milk, salt, and pepper, prepare polenta in accordance with directions on packaging.
  4. Remove polenta from heat. Add nutritional yeast, garlic powder, and CBD Superfood Ghee. Taste and add salt and pepper if necessary.
  5. Fill a bowl with a cup of polenta. Top with sautéed veggies and minced parsley. Eat while hot and enjoy!

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