Mushroom-Walnut Ragù over Soft Polenta

Hard-browned mushrooms and chopped walnuts simmered into a rich tomato ragù, ladled over soft golden polenta. It eats like a Sunday dish and cooks like a Tuesday one.

Serves 445 minutes plant-basedveggiedairy-freegluten-free

• ✓Walnuts are one of the few nuts with a notable amount of omega-3 fat.
• ✓Mushrooms bring deep savory flavor and B vitamins.
• ✓Polenta is ground corn, naturally gluten-free.
• ✓Finished with olive oil instead of butter or cream.

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Ingredients

• •1.5 lb / 700 g mixed mushrooms (cremini, portobello), roughly chopped
• •4 tbsp olive oil
• •1 onion, finely chopped
• •3 cloves garlic, sliced
• •2 tbsp tomato paste
• •1 tsp dried thyme
• •¾ cup / 75 g walnuts, finely chopped
• •1 can (14 oz / 400 g) chopped tomatoes
• •1 tbsp tamari
• •1 cup / 160 g instant polenta
• •salt and black pepper
• •parsley and more olive oil, to finish

Method

1. Brown the mushrooms hard in 3 tbsp oil over high heat, in two batches, mostly undisturbed, until deeply golden — 6–8 minutes a batch. Do not salt them yet; salt makes them steam.
2. Lower the heat, add the remaining oil and the onion; soften 4 minutes. Add garlic, tomato paste and thyme for 2 minutes.
3. Add walnuts, tomatoes, tamari and a splash of water. Simmer 15 minutes until thick and dark. Season.
4. Meanwhile, whisk the polenta into 4 cups / 1 liter of simmering salted water; cook per the package, about 5 minutes, then beat in 1 tbsp olive oil.
5. Pool the polenta in bowls, ladle the ragù over, finish with parsley and a thread of oil.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.