Vegan Gluten-Free Polenta with Mushroom Ragu

Ingredients

• 1 cup Polenta
• 4 cups Vegetable broth
• 1 pound Mixed mushrooms
• 1/2 cup Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/2 cup Dry red wine
• 2 tablespoons Tomato paste
• 1 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh parsley

Instructions

1. 1Bring vegetable broth to a boil in a saucepan. Gradually whisk in polenta and reduce heat. Simmer, stirring frequently, for 30-40 minutes, or until creamy.
2. 2While the polenta is cooking, prepare the mushroom ragu. Heat olive oil in a large skillet over medium heat.
3. 3Add onion and sauté for 5 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
4. 4Add the mushrooms and cook until browned and tender. Stir in tomato paste and thyme.
5. 5Pour in red wine and let it simmer for 5 minutes, allowing the alcohol to evaporate.
6. 6Season with salt and pepper.
7. 7Spoon polenta into bowls and top with the mushroom ragu.
8. 8Garnish with fresh parsley and serve.

Related Guides