Creamy Polenta Power Bowl

1. Bring vegetable broth to a boil in a medium saucepan. Slowly whisk in cornmeal, making sure there are no lumps. 2. Reduce heat to low and simmer, stirring frequently, until polenta is thick and creamy, about 15-20 minutes. Stir in nutritional yeast, salt, and pepper. 3. While polenta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until browned, about 5-7 minutes. 4. Add minced garlic and spinach to the skillet. Cook until spinach is wilted, about 2-3 minutes. 5. Ladle creamy polenta into bowls, then top with sautéed mushrooms and spinach. 6. Serve immediately.