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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 minutes
Cook Time 30 minutes minutes
Total Time 35 minutes minutes
Servings 4
Calories 323kcal
Cost $7 USD
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
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.