Creamy Polenta with Mushroom Ragu

For the polenta:

1 cup polenta (I love Moretti brand if you can find it)

3½ cups water or vegetables stock (we used a combination of half water / half stock for more flavor)

kosher salt, to taste

2 tablespoons white miso paste

2 tablespoons vegan butter, we use Miyoko’s brand as others caused the polenta to become watery (you can always use a good olive oil instead of the vegan butter)

mushroom ragu, for serving (recipe below)

Heat the water or vegetable stock in a medium pot until simmering. Slowly whisk in the polenta in a steady stream. Bring to a simmer while whisking. Cover and allow to cook for about 30 minutes, stirring occasionally during cooking.

While the polenta cooks, whip together white miso and vegan butter. Reserve excess in your refrigerator (this mix is great on baked sweet potatoes or any vegetables). Once the polenta is cooked, stir in as much of the miso butter as you like. If needed, season with salt, to taste.

Serve the polenta topped with the sauteed mushrooms.

For the Mushroom Ragu:

1 tablespoon olive oil

1 cup pearl onions, cut in half

2 pints mushrooms (see note below), stemmed and sliced thin or cut into 1-2 inch pieces

1 tablespoon minced garlic, minced

4 thyme sprigs, leaves removed and roughly chopped, stems discarded

salt and pepper, to taste

2 tablespoons dry Spanish sherry

for the mushrooms, we used trumpet royal mushrooms, cut in half; shiitake mushrooms, stemmed and sliced thin; oyster mushrooms torn into bite-sized pieces. Use a mix of your favorites, all cut or torn into smaller pieces.

Start by cooking the larger pieces first (like the quartered trumpet royal mushrooms and add the smaller cuts (like sliced shitakes) into the pan after the larger mushrooms have had a chance to begin cooking.

Heat the oil in a large sauté pan. Add the pearl onions and cook until tender and lightly golden brown. Add the mushrooms, starting with any larger pieces and cook until they begin releasing their liquid. Add the remaining mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown. Deglaze the pan with the dry sherry, allowing the alcohol to cook off. Season to taste with salt and pepper.

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