Place a medium pot on medium heat, bring the coconut milk and 1 1/2 cups water to a boil.
Slowly add cornmeal, stirring constantly.
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.
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
Heat a heavy pan on medium heat and add the oil until it shimmers.
Add the chopped onions and reduce the heat to medium-low and gently brown the onions 5-6 minutes. Stirring frequently.
Add the chopped garlic and cook until fragrant 1-2 minutes.
Add the salt, fennel, basil, thyme, chilli flakes and stir until all combined.
Add the tomatoes and mushrooms, cook for 10-15 minutes until the mushrooms are cooked, stirring frequently.
Remove from heat.
Add the chopped spinach, smoked paprika and lemon and mix until all combined.