Creamy Vegan Polenta with Mushrooms Tomatoes and Spinach

Ingredients

• 1 (about 13-ounce) can light unsweetened coconut milk
• 2 1/2 cups water, plus more as needed
• 1/4 teaspoon kosher salt, plus more as needed
• 1 cup polenta or coarse or medium grind yellow cornmeal (not quick-cooking)
• 2 tablespoons white miso paste
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 12 ounces cremini mushrooms
• 1 pint grape or cherry tomatoes (about 2 cups)
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 2 teaspoons balsamic vinegar, plus more as needed
• 5 ounces baby spinach (about 5 packed cups)
• Chopped fresh parsley or basil leaves, for serving (optional)

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