Vegan Polenta Slices with Hearty Mushroom Ragout - Simple & Quick
Vegan polenta slices with mushroom ragout are the perfect comfort food when you're craving something hearty yet healthy. As a little cat with a fondness for Italian cuisine, I love the combination of creamy cornmeal and aromatic wild mushrooms. This dish is quick to make and brings a touch of rustic charm straight to your plate. The polenta is cooked until firm and then pan-seared until golden brown, giving it a wonderful texture. The mushroom ragout, refined with fresh herbs, is the perfect finishing touch to this savory vegetarian and vegan highlight. You don't need complicated techniques, just a few good, fresh ingredients and a little love in the preparation. It's a wonderful dish for a cozy evening alone when you want to treat yourself to something really good. Grab your pan and let's create something magic together – it's super easy to cook and is guaranteed to delight you!
Ingredients
Preparation
First, bring the vegetable broth (250 ml) to a boil in a small pot and sprinkle in the cornmeal (60 g) while stirring constantly until a thick porridge forms.
Spread the polenta porridge on a flat plate, let it cool, and then cut it into two nice slices.
Finely dice the onion (1) and slice the mushrooms (150 g) thinly – meow, make sure they are nice and clean!
Heat some olive oil (20 ml) in a pan and sear the polenta slices on both sides until golden brown and crispy, then remove.
Sauté the onion (1) in the remaining oil until translucent, add the mushrooms (150 g) and fry vigorously until golden brown.
Finally, finish the mushroom ragout with the chopped fresh parsley (1 tbsp) and serve over the crispy polenta slices.
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