Blog Meal Plan Corn Porridge with Mushrooms and Greens Corn Porridge with Mushrooms and Greens

Corn Porridge with Mushrooms and Greens

45 min Vegan (Plant diet) Lunch Gluten freeLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Spinach - 15 g (0.5 cup)
  • Salt - 0.3 g (1 pinch)
  • Lemon juice - 30 ml (2 tbsp)
  • Arugula - 15 g (0.5 cup)
  • Tomato - 100 g (1 whole)
  • Sesame seeds - 10 g (1 tbsp)
  • Bell pepper - 50 g (0.25 whole)
  • Avocado oil - 5 ml (1 tsp)
  • White mushroom - 200 g
  • Corn grits - 70 g

How to make:

  1. Bring salted water to a boil in a pan, gradually stir in corn grits. Bring to a boil and reduce heat
  2. Cook for 30 minutes, stirring frequently. The cooked porridge should be about the consistency of sour cream
  3. Add oil to the porridge and mix well together
  4. Sauté mushrooms in a pan for about 7-8 minutes. Add on top of the porridge
  5. While cooking the porridge and mushrooms, make a salad: cut all vegetables and greens, mix together, season with lemon juice and serve with the porridge and mushrooms

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