This Polenta with Mushroom Ragu is a beautiful option for “Meatless Monday”. Creamy polenta is topped with a mushroom ragout! This velverty, light and fluffy polenta is intensely flavoured from the coconut milk and nutritional yeast and is perfect for serving with virtually anything. You can use whichever vegetables you enjoy.

Warm comforting and satisfying polenta cooks up within minutes. Veggies also saute up within minutes. Voila! You have delicious and nutritious meal within less than 45 minutes.

In this recipe, I pair spiced mushrooms, spinach and tomatoes for the perfect comfort food desire. It’s an excellent dish that does not require a lot of pre-planning. It’s quick and easy to assemble on a weeknight and oh so delicious!

Infused with herbs and aromatic spices, the ragout bursts with bright flavor against the creamy polenta. Cornmeal is so versatile, it’s a staple at my house. I use it for cornbread, flatbread, as a coating for the bottom of my homemade pizzas. Even for polenta, I sometimes leave it soft and creamy like in this recipe or bake it into polenta fries!

You will love this quick and easy recipe!

Savoury Vegan Risotto with Mushrooms and Spinach

Polenta with Mushroom Ragout

Servings

Ingredients

Polenta

• 1 Cup Cornmeal Course
• 1 Can Coconut milk 400 mls / ~13.5 ounces
• 3 Cups Broth or water I used mushroom broth in this recipe
• 1 Teaspoon Himalayan salt (or pink salt)
• 1/4 Cup Nutritional yeast

Mushroom Ragout

• 1 onion chopped
• 2 Cloves Garlic minced
• 20 Medium Mushrooms sliced
• 1 Cup Cherry tomatoes cut in half lengthways
• 2 Cups Fresh spinach then chopped lengthways
• 2 Tablespoon Oil
• 1 Teaspoon Himalayan salt (or pink salt)
• 1/4 Teaspoon Fennel powder Or crushed fennel seeds
• 1 Teaspoon Dry Basil
• 1/2 Teaspoon Dry Thyme
• 1/2 Teaspoon Chilli Flakes
• 1 Teaspoon Smoked Paprika
• Juice of half a lemon

Servings Ingredients Polenta 1 Cup Cornmeal Course 1 Can Coconut milk 400 mls / ~13.5 ounces 3 Cups Broth or water I used mushroom broth in this recipe 1 Teaspoon Himalayan salt (or pink salt) 1/4 Cup Nutritional yeast Mushroom Ragout 1 onion chopped 2 Cloves Garlic minced 20 Medium Mushrooms sliced 1 Cup Cherry tomatoes cut in half lengthways 2 Cups Fresh spinach then chopped lengthways 2 Tablespoon Oil 1 Teaspoon Himalayan salt (or pink salt) 1/4 Teaspoon Fennel powder Or crushed fennel seeds 1 Teaspoon Dry Basil 1/2 Teaspoon Dry Thyme 1/2 Teaspoon Chilli Flakes 1 Teaspoon Smoked Paprika Juice of half a lemon

Instructions

1. Polenta
2. Place a medium pot on medium heat, bring the coconut milk and 1 1/2 cups water to a boil.
3. Slowly add cornmeal, stirring constantly.
4. Add the salt and reduce heat to low and let simmer for approximately 15 minutes, stirring every 5 minutes. If the polenta becomes too thick, add more water/broth.
5. When done, the polenta should be creamy and smooth (not sand-like or gritty looking). Add the nutritional yeast and salt to taste.

Mushroom Ragout

1. Heat a heavy pan on medium heat and add the oil until it shimmers.
2. Add the chopped onions and reduce the heat to medium-low and gently brown the onions 5-6 minutes. Stirring frequently.
3. Add the chopped garlic and cook until fragrant 1-2 minutes.
4. Add the salt, fennel, basil, thyme, chilli flakes and stir until all combined.
5. Add the tomatoes and mushrooms, cook for 10-15 minutes until the mushrooms are cooked, stirring frequently.
6. Remove from heat.
7. Add the chopped spinach, smoked paprika and lemon and mix until all combined.
8. Serve hot over the warm polenta.