Vegan Gluten-Free Polenta with Mushroom Ragu

Ingredients

• 1 cup Polenta
• 4 cups Vegetable broth
• about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.

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