For the Polenta

• One 13-ounce can “light” unsweetened coconut milk
• 2 1/2 cups water
• 1/4 teaspoon salt
• 1 cup medium- or coarse-ground polenta (not “quick-cooking”)
• 1 cup frozen corn (optional)
• 2 tablespoons white miso
• 1/2 teaspoon coarsely ground black pepper

For the Ragu

• 2 tablespoons extra virgin olive oil
• 1 small red or yellow onion, sliced
• 1 red bell pepper, ribs and seeds removed, sliced
• 8 ounces cremini mushrooms, quartered
• 3 garlic cloves, minced
• 1 teaspoon dried thyme or oregano
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 1/3 cup dry red wine, like pinot noir, cabernet sauvignon, or malbec
• 1 1/2 cups crushed tomatoes (about half a standard can)
• Fresh parsley or basil, for serving