Vegan Polenta with Mushroom Ragu

Ingredients

• 1 cup Polenta (coarse ground cornmeal)
• 4 cups Vegetable broth
• 3 tbsp Olive oil
• 1 lb Assorted mushrooms (cremini, shiitake, oyster), sliced
• 1 cup Onion, chopped
• 4 cloves Garlic, minced
• 0.5 cup Dry red wine (optional)
• 1 can (14.5 oz) Diced tomatoes
• 1 tbsp Fresh thyme leaves
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Nutritional yeast

Instructions

1. 1In a large saucepan, bring the 4 cups of vegetable broth to a rolling boil over high heat (212°F / 100°C). Slowly pour in the 1 cup of polenta while whisking constantly to prevent lumps, continuing to whisk until the mixture is smooth. Reduce the heat to low (190-200°F / 88-93°C), cover the saucepan, and simmer for 30-40 minutes, stirring frequently to prevent sticking, until the polenta is thick and creamy.
2. 2While the polenta simmers, heat the 3 tablespoons of olive oil in a large 12-inch skillet over medium-high heat (375-400°F / 190-205°C). Add the 1 lb of assorted mushrooms, sliced, and cook for 8-10 minutes, stirring occasionally, until they are browned and have released their moisture.
3. 3Add the 1 cup of chopped onion and the 4 cloves of minced garlic to the skillet with the mushrooms. Cook, stirring frequently, for about 5 minutes, until the onion is softened and translucent.
4. 4If using, pour the 0.5 cup of dry red wine into the skillet and cook, stirring, for 2-3 minutes until the wine has reduced by about half. Stir in the 1 can of diced tomatoes and the 1 tablespoon of fresh thyme leaves, then bring the mixture to a gentle simmer over medium-low heat (180-200°F / 82-93°C) and cook for 10 minutes to allow the flavors to meld.
5. 5Season the mushroom ragu with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper, stirring well to combine. Spoon the creamy polenta onto serving plates and top with the mushroom ragu, then sprinkle the 2 tablespoons of nutritional yeast evenly over each serving.

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