Ingredients and Weight:
For the Polenta: - Cornmeal (coarsely ground): 2 cups - Vegetable broth: 4 cups - Vegan butter: 1/4 cup - Salt and pepper: to taste
For the Ragu: - Olive oil: 2 tbsp - Onion (chopped): 1 large - Carrots (chopped): 2 - Celery (chopped): 2 stalks - Mushrooms (sliced): 8 oz - Red wine (optional): 1 cup - Tomato sauce: 2 cups - Vegetable broth: 1 cup - Bay leaves: 2 - Dried thyme: 1 tsp - Salt and pepper: to taste
Preparation Time:
20 minutes
Cooking Time:
60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
For the Polenta: 1. In a large pot, bring vegetable broth to a boil. 2. Gradually whisk in cornmeal until smooth. 3. Reduce heat to low and simmer, stirring occasionally, for 1 hour or until thickened. 4. Stir in vegan butter, salt, and pepper.
For the Ragu: 1. Heat olive oil in a large skillet over medium-high heat. 2. Add onion, carrots, and celery and sauté until softened about 5 minutes. 3. Add mushrooms and continue to cook until browned. 4. Deglaze the pan with red wine, if desired. Let simmer until reduced by half. 5. Add tomato sauce, vegetable broth, bay leaves, and thyme. Season with salt and pepper. 6. Bring to a boil, then reduce heat and simmer for 30 minutes, or until thickened.
To Assemble: 1. Spread polenta into a greased baking dish. 2. Top with the ragu. 3. Serve warm with additional vegan butter or grated vegan Parmesan cheese (optional).
Nutritional Information:
Per serving (1 cup polenta with 1/2 cup ragu): - Calories: 450 - Fat: 15g - Carbohydrates: 60g - Protein: 15g - Fiber: 10g
Dish Characteristics:
User Comments:
"This dish was absolutely delicious! The polenta was creamy and the ragu was packed with flavor." - Jane
"I'm not vegan, but this recipe was so good that I didn't even miss the meat." - John
"I made this for a dinner party and everyone raved about it. It's definitely a new favorite recipe." - Mary
Special Precautions and Tips: