I am pretty sure I started off a recent blog post by talking about the cold weather, but yesterday was FRIGID. The temperature hovered between 5°F and 12°F, and with the wind factored in, the “real feel” temperature was well into the below 0° temps.
I can’t remember experiencing cold like this in NYC in the 6+ years I’ve lived here (my legs went numb after a 5-minute walk), so naturally, my body was craving warming comfort food. And when I say craving, I mean that in the biological sense of the word, like when a hunter gatherer who has just spent days trekking through the snow is craving a warm fire and hearty stew (essentials for survival), not in the cutesy way when it’s 3 P.M. at the office and I am “craving” a chocolate chip cookie.
Enter this Creamy Vegan Polenta with Wild Mushroom and Tomato Ragú! I wish I could serve everyone a bowl of this rich, cozy comfort food on a cold winter day. It is quite literally a hug in a bowl that will warm your soul and make you feel happy on the inside.
The good news is that despite being a luxurious dish, this dish is vegan (of course) and gluten-free! I add some richness with a big of vegan butter here and there, but it is totally optional. According to my polls on Instagram, so many of you are interested in more gluten-free savory recipes, so this one is just for you!
First, let’s talk polenta. For the longest time, I refused to make polenta. “Refuse” is a bit dramatic, I suppose, but I had heard so many rules surrounding the right techniques—“rain in the grain,” use only an authentic Italian variety of corn, stir only with a wooden spoon—that I figured it wasn’t worth entering this dogmatic territory.
To my great surprise, polenta is actually really easy to make! Sure, you can’t entirely ignore it while it cooks on the stove, but you don’t have to constantly stir it. And you can use the time it takes to cook the polenta (about 45 minutes) to prep and cook the wild mushroom and tomato ragú.
When it comes to buying polenta, you can use cornmeal that is labeled “polenta,” but you don’t have to. An easily available option is to buy an product that’s labeled medium grind cornmeal or coarse grind cornmeal. I don’t advise using packages advertised as “instant polenta” or packages that list a cook time of 5 minutes. They tend to be made from precooked polenta that’s then dried and processed and don’t have as much body or that deep corn flavor. Also, finely ground cornmeal tends to get pasty during cooking, so I’d steer clear of that as well.
The most important key to good, creamy polenta is nailing the liquid:polenta ratio. I like using a 4 1/2:1 ratio, but you can use a tiny bit more liquid if you want a slightly looser texture. Traditionally, polenta is made with water, and my recipe calls for using mostly water, but to give it even more luxurious creaminess, I substitute 1 cup of the water with 1 cup of “lite” coconut milk. If you’d like, you can substitute some or all of the water with vegetable broth to give it a more savory taste.
To take this polenta over the top, I add two star ingredients: nutritional yeast and vegan butter. The nooch brings a welcome cheesy flavor (plus lots of vitamins and minerals), and the vegan butter brings, well, a buttery flavor. If you don’t want to use vegan butter, you can omit entirely or use olive oil instead.
While the polenta cooks, you can get started on your wild mushroom and tomato ragú. I used wild mushrooms because they are the star of the sauce, so I wanted maximal flavor, but ordinary cremini mushrooms or button mushrooms will also work.
The key to developing deep flavors in this ragú is to allow the onions and mushrooms to brown a bit. No need to constantly toss them. A little browning is good for the veggies! Once they’re nice and golden, you’ll add some cherry tomatoes until they start to burst, along with some marinara sauce and white wine. If you don’t have marinara sauce, canned or jarred tomato sauce will work just fine. The white wine brings a welcome acidity, adding a splash of freshness to this otherwise rich dish. Oh, and if you’re into the vegan butter, you can melt in a tablespoon at the end.
That’s about everything you need to know about this wildly delicious, comforting Creamy Vegan Polenta with Wild Mushroom and Tomato Ragú. If you make it, be sure to let me know what you think in the comments below!
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Creamy Vegan Polenta with Wild Mushroom and Tomato Ragu
Ingredients
Polenta
- 1 cup (~132g) polenta, medium grind cornmeal, or coarse grind cornmeal (see notes above)
- 1 cup (~240mL) lite coconut milk
- 3 1/2 cups (~825ml) water
- ¼ cup (~20g) nutritional yeast
- 3 tablespoons vegan butter (optional)
- Kosher salt and freshly black pepper, to taste
Wild Mushroom and Tomato Ragú
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 12 ounces (~340g) mixed wild mushrooms, sliced
- 1 1/2 tablespoons fresh thyme leaves, divided
- 1 pint (~275g) cherry tomatoes
- ½ teaspoon freshly ground black pepper
- 1 1/4 teaspoons kosher salt
- 1/2 cup (~120g) marinara sauce of choice (or tomato sauce)
- ½ cup (~120mL) dry white wine, such as Pinot Grigio or Sauvignon Blank
- 1 tablespoon vegan butter (optional)
Instructions
Polenta
- In a medium or large saucepan, add the lite coconut milk and water. Bring to a gentle boil, then gently whisky in the cornmeal gradually and stir together.
- Bring the mixture to a boil and stir frequently. Allow to boil, and as soon as the polenta begins to spatter, lower the heat. Continue to cook, stirring frequently with a wooden spoon or silicone spatula, until the polenta begins to pull away from the side of the saucepan and is very thick, about 45 minutes.
- Add the nutritional yeast and vegan butter (if using), and stir. Season with salt and pepper to taste. If the polenta starts to clump, whisk vigorously until the clumps are gone.
Wild Mushroom and Tomato Ragú
- Once the polenta is on the stove, prepare the ragú. Heat the 2 tablespoons olive oil in a large 12-inch nonstick skillet over medium heat. Add the onion and cook for 5-6 minutes, or until lightly browned.
- Add the mushrooms and fresh thyme leaves, and cook, stirring occasionally, until the mushrooms are golden, about 5-6 minutes.
- Add the cherry tomatoes, black pepper, and 1 1/4 teaspoons kosher salt. Cook until the tomatoes burst, about 6-7 minutes. If the tomatoes or mushrooms start to burn, lower the heat. Pour in the marinara sauce and stir to coat the vegetables.
- Pour in the white wine and bring the mixture to a simmer. Cook until the wine is mostly reduced, about 5 to 6 minutes. If desired, turn in the vegan butter and stir in until melted.
Made this on a chilly spring evening and it hit the spot! The flavors meld well and the dish is so warm, satisfying, and filling. My favorite part about it was actually how hands-on it was – a very calming 45 min in the kitchen. Will make again!
Hi Faith, we’re so happy you enjoyed it! Thanks for leaving a review :)
I was trying to find some new budget friendly recipes that don’t always feature noodles or rice. This is just that! The nutritional yeast gives the polenta just the right background flavor to make the dish tasty and the tomato ragout with mushrooms makes every bite interesting. It does take quite some time to cook, so unfortunately it is a little to elaborate for a weeknight dinner. But definitely adding this to my special occasion dishes!
Oh my, this is how I’m always going to make my polenta! Subbed olive oil for the vegan butter but made the rest as is. Didn’t make the ragu as I was just looking for a good polenta recipe. Search over! This exceeded my expectations
Thanks for the lovely feedback!
Love ALL your recipes, but this is one of our faves. Thank you!
Thanks for the lovely feedback, JQ!
This was ridiculously good! This is now going into my meal rotation – and I may make the Ragu with pasta as well, because it was fabulous.
Awesome, Joanie. Thanks for your comment and for taking the time to review!
This recipe is delicious and will definitely go into the rotation. Preparation takes a little longer, but the polenta from scratch is 100% worth it. I have loved every recipe of yours that I’ve made…the flavors are divine (I’m making your red lentil curry dish tonight, which is a household fave!).
That is great to hear, Courtney! Thanks for the wonderful review :)
I have cooked this twice now. A very tasty recipe. It is on the heavy rotation list.
Both times I have added diced summer squash to the Ragu. That has worked out well so far.
I diced the onion and sliced the mushrooms before I started the Polenta. Once the polenta was on the burner, I started the sauce and everything worked out as far as the timing goes. That included dicing the summer squash as the onions sauted. I don’t use oil for the saute I use a bit of water with veggie powder instead. 45 minutes and I was done.
Yum!
Thanks.
Hi Randy, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Polenta took 2 hours before all the moisture boiled out. The rest of the meal was done way before and everyone lost interest and ate other food. Give yourself way more than 45 minutes.
I had been looking for a vegan polenta recipe for a while now, so I could hardly believe it when one of my favorite vegan food bloggers already had a recipe for it! Needless to say, this recipe did not disappoint. It was so rich and hearty and made for the perfect weeknight meal! I didn’t have any cherry tomatoes or marinara sauce on hand, so I used half a can of diced tomatoes and it still totally worked! I also added some kale to the ragu. Overall, yum!
Can the ragu be frozen?
I’m so excited to try this, but Would I be able to sub the coconut milk with a different plant milk?
Hi Tori, yes you definitely can. Maybe oat milk or unsweetened soy milk since they are quite creamy.
Hi Nisha! I cook it at 350 for about an hour- I do the same for steel cut oats because I loathe cleaning sticky grains from pots!
Hi Daniella, thanks for sharing. I will have to try it in the oven next time. What kind of pan do you use?
Awesome recipe! I cooked my polenta in the oven using a pyrex and I was low on mushrooms so I added eggplant and it turned out great.
Hi Danielle! So cool that you were able to cook it in the oven. What temperature and how much time? And ooh, I like the addition of eggplant, sounds great!
Made this last night, and oh-em-gee, was it incredible! This was my first time trying polenta and now I am going to make it every week. The mushroom rage was so good with it too.
Hi Sam! So happy you enjoyed this polenta dish, especially since it was your first time making it. I actually made it last night hehe!