Creamy Kale Polenta with Mushroom Ragu

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


Ingredients


Mushroom Ragu

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


Polenta

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


Kale Puree

1 bunch #kale, thick stems removed

1 tsp sea salt

1/2 cup garlic infused EVO


Instructions

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!


Journal


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

Tonight's recipe

White wine (had to cook with it, might as well, right?)


Exercise

~8,000 steps

© 2018-2020 by Cate Urban | Privacy Policy

  • Instagram - Black Circle