Vegan Polenta with Mushroom Ragout

Ingredients

• 1 cup Polenta (coarse cornmeal)
• 4 cups Vegetable broth
• 1 lb Mushrooms, mixed, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Olive oil
• 1/2 cup Dry red wine, vegan
• 1 tbsp Fresh thyme, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1In a large heavy-bottomed pot, bring the 4 cups of vegetable broth to a rolling boil over high heat. Gradually whisk in the 1 cup of polenta. Immediately reduce the heat to low, cover the pot, and cook, stirring frequently with a wooden spoon, for 30-40 minutes, or until the polenta is thick and creamy. The polenta is ready when it pulls away from the sides of the pot.
2. 2While the polenta is cooking, heat the 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat (350°F / 175°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 2 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant. Add the 1 lb of mixed mushrooms, sliced, to the skillet and cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid and are nicely browned.
4. 4Pour the 1/2 cup of vegan dry red wine into the skillet with the mushrooms. Let the wine bubble and reduce for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. 5Stir in the 1 tablespoon of fresh thyme, chopped, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Let the mushroom mixture simmer gently for 10 minutes, allowing the flavors to meld.
6. 6To serve, spoon the creamy polenta into bowls and top generously with the mushroom ragout.

Related Guides