Mushroom Ragout with Creamy Polenta

Name: Mushroom Ragout with Creamy Polenta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup cornmeal; 2 cups vegetable broth; 1/2 cup coconut milk; 2 tbsp nutritional yeast; 1 medium onion (sliced to half-moons); 2 cloves of garlic (minced); 400 g mushrooms (sliced); 100 g fresh spinach; 2 tomatoes; 1 cup cooked kidney beans; 1/4 tsp cayenne pepper (for spiciness - optional); 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1/2 tsp smoked paprika

Mushroom Ragout with Creamy Polenta Overview

I’ve just recently discovered polenta. It took me a couple of trips to south-west Slovenia to realize it’s a thing! Polenta has originated in Northern Italy, as a food for the poor. However, it is getting more and more popular across other countries.

Who knew that such a simple meal could be so delicious and nutritious? There are many ways to prepare polenta. This Mushroom Ragout with Creamy Polenta recipe is one take on it.

Living in a mushroom-obsessed household, I could not imagine serving polenta any other way. Turns out, those two are a well-fitting couple! Creamy polenta and delicious spicy veggie ragout with mushrooms as the leading player. It makes a surprisingly low calorie, high iron, and protein-rich meal, and with that, a very filling one.

This Mushroom Ragout with Creamy Polenta is very simple and quite quick to make (slightly above half an hour). Moreover, you can make-ahead this meal for the week of lunches, or double the portion to make the same for two.

Cornmeal will continue to absorb liquid, and polenta will harden with cooling, so make sure to serve it still warm. Otherwise, to “resurrect” otherwise not persnickety side, you may want to heat it up with some liquid (water, broth, or plant milk) in a saucepan.

Enjoy your Mushroom Ragout with Creamy Polenta optionally topped with some roasted seeds, nutritional yeast, and/or some chopped green onions. Bon appetit!

How to Serve Mushroom Ragout with Creamy Polenta

Enjoy your Mushroom Ragout with Creamy Polenta optionally topped with some roasted seeds, nutritional yeast and/or some chopped green onions.

If you are looking for way to lift up your calcium intake, you may add cooked bok choy on the side.

Print Recipe

Mushroom Ragout with Creamy Polenta

This Mushroom Ragout with Creamy Polenta is a delicious filling meal, surprisingly low in calories, high in iron and protein.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: Gluten free, Nut free, Oil free, Vegan

Servings: 4

Calories: 323kcal

Cost: $7 USD

Ingredients

For Polenta

1 cup cornmeal
2 cups vegetable broth
1/2 cup coconut milk
2 tbsp nutritional yeast

For the Mushroom Ragout

1 medium onion sliced to half-moons
2 cloves of garlic minced
400 g mushrooms sliced
100 g fresh spinach
2 tomatoes
1 cup cooked kidney beans
1/4 tsp cayenne pepper for spiciness - optional
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 tsp smoked paprika

Instructions

Polenta preparation

Bring the vegetable broth and coconut cream to a boil in a medium pot or saucepan.
Stir in the cornmeal and continue stirring for another 1-2 minutes to make sure there are no lumps.
Let cook for another 10 minutes (or as advised on your package) with a closed lid over medium heat. Add more water if your polenta is too dry.
Once ready turn off the heat and set aside.

Mushroom Ragout preparation

Heat a pan over medium heat and add sliced onions and a splash of water as needed to deglaze the pan. Cook for 5 minutes until slightly translucent.
Add sliced mushrooms and minced garlic as well as salt, pepper and the rest of spices and cook for 10 minutes with a closed lid over medium heat.
Then add chopped tomatoes, spinach, and beans and let steam for another couple of minutes.
Serve the stew together with polenta, optionally topped with some roasted sesame seeds and nutritional yeast.