Creamy polenta is topped with a wild mushroom ragú that's cooked up in an herbed red wine tomato sauce to make this irresistible vegan bowl of coziness! The perfect meal for a chilly fall evening.
*american, italian, vegan, vegetarian*
**4 Servings**
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## Wild Mushroom Ragú
-*80 ml* extra virgin olive oil
-*280 g* mixed wild mushrooms, chopped
- Salt and freshly ground black pepper
-*2 cloves* garlic, minced
-*1* shallot, minced
-*1 tsp* dried rosemary
-*1 tsp* dried oregano
-*120 ml* tomato sauce
-*60 ml* red wine
-*120 ml* vegetable broth
-*15 g* non-dairy butter
-*15 g* fresh parsley leaves, chopped
## Creamy Polenta
-*240 ml* vegetable broth
-*700 ml* soy milk
-*170 g* cornmeal
-*40 g* non-dairy butter
- Salt and freshly ground black pepper
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1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add mushrooms and cook for 10 minutes until reduced and caramelized, stirring only a few times. Season with salt and pepper to taste. Add garlic, shallot, rosemary and oregano, and cook for 5 more minutes. Add tomato sauce and red wine, stir and cook an additional 5 minutes more while you prepare the polenta.
2. In a separate saucepan, heat the broth and milk over medium heat. When bubbles start to surface, gently whisk in cornmeal and stir together. Reduce heat to low and let cook until thick, stirring often, about 15 to 20 minutes. Stir in non-dairy butter and a pinch each of salt and pepper.
3. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter. Garnish with parsley.
