This turned out way better than I imagined. Super filling and delicious, and stupid easy to boot! I'm thinking of using the polenta mix as a ravioli or pirogi filling. I'll let you know how that goes down. In the meantime, do yourself a favor and sneak some kale into your dinner.
What I changed:
I made some steps a little lazy
I replaced corn starch with tapioca starch
I added kale to the polenta, because whenever you can sneak in kale, do it!
I changed up the polenta directions quite a bit, because I used tubed polenta, not dry, and that dramatically reduced the cooking time, so YAY!
I used nutritional yeast instead of vegan parmesan
Sources: Vegan Huggs, Fine Cooking
Serves: 4 | Time: ~25 min
2-3 tablespoons grapeseed oil , or any high smoke point oil
12 oz baby bella #mushrooms, dry brushed and sliced
2 cloves garlic, minced or crushed
1 tsp thyme
3/4 tsp rosemary
1/2 tsp crushed red pepper flakes
1/2 cup white wine
1 cup canned diced #tomatoes, with juices
3/4 cup vegetable broth (homemade to reduce sodium)
2 tsp tapioca starch
1/2 tsp salt
Pepper, to taste
1 18-oz tube of polenta, chopped up into 1/2 inch pieces
1 1/2 cups vegetable broth
1/3 cup nutritional yeast
1/2 tsp salt , more to taste
1 tbsp vegan butter
1 bunch #kale, thick stems removed
1 tsp sea salt
1/2 cup garlic infused EVO
Before you get started, go ahead and blend all of the kale puree ingredients in a blender and set aside.
Whisk the vegetable broth with tapioca starch well and set aside.
Heat a large pan over medium-high heat. Once fully heated, add oil and wait until it shimmers. Add the mushrooms and saute, stirring continuously, for 8-10 minutes.
Lower the heat to medium and add the garlic, rosemary, thyme, and crushed red pepper. Sauté for 30-60 seconds until fragrant.
Pour in the white wine and cook for 1-3 minutes or until it mostly cooks off.
Meanwhile, stir polenta and broth together in a saucepan over medium heat; cook and stir until the polenta is heated through completely, about 5 minutes. Reduce to the lowest heat and then stir in remaining ingredients and kale puree.
Whisk the broth/tapioca starch mixture again then add it to the pan along with the diced tomatoes, salt, and pepper. Simmer on medium-low until liquid has reduced and thickened slightly for about 6-8 minutes.
Place polenta into bowls and top with mushroom ragu. Enjoy!
What I ate and drank today
6 glasses of water (aiming for at least one more before bedtime)
2 cups of decaf
1 cup of coffee
1 diet coke
Vegan falafel salad from Pret a Manger
Peanut butter sandwich
White wine (had to cook with it, might as well, right?)