Go Back
Print

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.
Course Main Course
Cuisine Italian
Keyword Gluten free, Nut free, Oil free, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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.