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Creamy Vegan Polenta with Wild Mushroom and Tomato Ragu

Creamy Vegan Polenta with Wild Mushroom and Tomato Ragu

Nisha Vora
This Vegan Creamy Polenta is buttery, silky cold-weather comfort food that will warm your soul. Paired with a rich, umami-packed ragu made of wild mushrooms and cherry tomatoes.
4.5 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner
Cuisine Italian
Servings 4

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.
Keyword gluten-free, nut-free, soy-free
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