Creamy Polenta with Mushroom Ragù

This creamy polenta with mushroom ragù is fancy enough for guests, but doable on a weeknight. (Vegan and gluten-free.)

I’m a big fan of polenta, and yet, I’ve been shying away from it in recent years. You see, typically polenta is made with a ton of dairy (butter and cheese) and I just couldn’t imagine it being rich and vegan.

But! Then I discovered this coconut milk-plus-miso technique and learned it is not only possible, but absolutely delicious. To my surprise, cooking polenta in coconut milk does not make it taste like a piña colada – in fact, the coconutty flavor is masqueraded by the “cheesiness” of miso and the corn-ness (?) of corn.

With cold evenings well on their way, I paired this vegan polenta with a rich red wine mushroom ragù. File this one under “cozy night in”.

What’s In This Dish

This creamy vegan polenta is made with “light” coconut milk, miso, and frozen corn. Coconut milk lends creamy richness, while the umami of miso creates a “cheesy” flavor. (The corn is optional, but I like it for texture.)

The ragù features cremini mushrooms, onions, bell peppers, garlic, red wine, and crushed tomatoes. Everything comes together in just under an hour.

Key Ingredients + Substitutions

• Coconut Milk: I recommend “light” (a.k.a. reduced fat) coconut milk so the polenta isn’t overwhelmingly rich. Look for an Asian-style brand of canned milk like Thai Kitchen for the best results.
• Polenta: Look for it in the grains aisle. Sometimes labeled “cornmeal” or “grits”. Avoid “enriched” cornmeal with additives – the only ingredient should be corn (I recommend Bob’s Red Mill)
• Frozen Corn: In the summer, you can use fresh!
• Miso: This Japanese fermented soybean paste adds umami/a “cheesy” flavor. Look for it in the refrigerated section (next to tofu, kimchi, etc.) or in the international foods aisle. If you’re avoiding soy, sub with 2 tablespoons nutritional yeast.
• Mushrooms: I use cremini here, but feel free to incorporate whatever ‘shrooms you can find, like shiitake, oyster, maitake, etc.
• Red Wine: Use a good quality dry wine that you’d enjoy drinking. Never use “cooking wine”.

How to Make Polenta with Mushroom Ragù

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Cook the Polenta

In a large saucepan or Dutch oven (even better if it’s non-stick), combine coconut milk, water, and salt, and bring to a boil. Then gradually sprinkle in the polenta while constantly whisking to prevent clumps from forming. Cover with a lid, turn the heat down to low, and cook for ~40 minutes.

Pro tip: Be sure to whisk every 3 to 5 minutes to keep the polenta from sticking to the bottom or forming clumps. It’s done when it no longer tastes gritty or chalky. At the end, whisk in the corn and miso. Hold off on adding any more salt until the very end, since miso is quite salty.

Step 2: Sauté the Vegetables

While the polenta’s simmering, make the ragù. Saute the onions, bell peppers, and mushrooms until they’re softened and starting to brown, about 10 minutes. Add the garlic and herbs at the very end.

Pro tip: Resist the urge to agitate the vegetables too much; less movement = more browning. This caramelization will create the foundational flavor for the sauce.

Step 3: Finish the Ragù

Add wine to the vegetables and simmer for a few minutes to evaporate the alcohol. Then add the crushed tomatoes, cover with a lid, and simmer for 15 minutes to let all the flavors come together.

Step 4: Serve

Divide the polenta among 4 bowls, top with mushroom ragù, and sprinkle with parsley. Be sure to serve the polenta immediately, since it thickens as it cools.

Tips for Making the Best Polenta

If you’re not familiar, “polenta” is a cornmeal porridge of north Italian origin (not unlike American grits, or eastern European mamaliga). A lot of people get intimidated by cooking polenta from scratch, but it’s honestly very simple…

• First off, as long as you keep the heat low, keep the pot covered, and whisk the polenta often, you’ll be golden.
• Use a non-stick pan to make it even more foolproof.
• If your polenta gets too thick during cooking, just whisk in more water – starting with about 1/4 cup. 
• Once cooked, polenta thickens and sets pretty quickly. If it cools before you have a chance to serve it, thin it out by [vigorously] whisking in more water.

Make-Ahead Info

The mushroom ragù can be cooked entirely in advance and kept in the fridge for up to 4 days. The polenta, on the other hand, will set as soon as it cools, so it’s best made right before serving. If it cools before you have a chance to serve it, thin it out by whisking in more water.

More Vegan Comfort Food…

• Creamy Tomato Beans
• Mushroom Bourguignon
• Tempeh Shepherd’s Pie
• Cauliflower Pot Pie

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.