Friday’s Fixin’s: Vegan Polenta With Mushroom Ragù
Today’s Vegan Polenta With Mushroom Ragù is a super yummy, hearty and healthy fall dish. Oh my gosh, when Chef Maili Brocke played around in the kitchen and came up with this Silver Lined recipe, I literally did a face plant in it. Oh my goodness. Not only is this recipe delicious, but it is filling and the absolute perfect fall dish to accompany the cool temperatures.
I’ve always been a big fan of mushrooms. The Silver Lining about them is that they are chock-a-block full of health benefits. Here are some:
- Lowfat: Mushrooms contain about 80 to 90 percent water, and are very low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber.
- Potassium: Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One medium portabella mushroom has even more potassium than a banana or a glass of orange juice. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties. (This will be helpful for me because one of the chemotherapies that I am on is cardioTOXIC, meaning potentially harmful to the heart. Chemotherapy kills not only cancer cells, but also good cells.
- Riboflavin, Niacin and Selenium. Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals.Selenium is also very good for health of bones, teeth, nails, hair and as an anti oxidant
- Immunity: Ergothioneine, a powerful anti oxidant present in mushrooms is very effective in giving protection from free radicals as well as boosting up immunity. Mushrooms contain natural antibiotics (similar to penicillin, which itself is extracted from mushrooms) which inhibit microbial and other fungal infections. They also help heal ulcers and ulcerous wounds and protect them from infections. A good combination of vitamins A, B-Complex and C, found in mushrooms also strengthens immune system.
- Other Benefits: Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form. They are rich in calcium (good for bones), iron (benefits in anemia), and copper (anti bacterial).
Ok, so now please ENJOY this great treat!
Vegan Polenta With Mushroom Ragù by Chef Maili Brocke
- 7 cups water
- 1 teaspoon salt
- 2 cups Bob’s Red Mill Polenta Corn Grits
- 1 tablespoon of olive oil
- You can buy instant polenta, but Maili likes the longer cooking course ground polenta. I have a tendency to like what Maili likes. If you put the instant polenta in the pan then stir immediately.
- Begin with 6 cups of boiling water. Add polenta bring it up to a boil and then put it to medium. Add 1 more cup of water.
- Depending on how thick it gets, you can add one more cup for a total of 8 cups
- Longer cooking polenta doesn’t need as much stirring. Just stir occassionally
- Cook for 30 minutes until thick.
- Add olive oil near the end of cooking and still well to combine. Then cook for 5 more minutes
Vegan Mushroom Ragu
- 2 cloves Garlic, minced (I use a mincer!)
- 1 yellow onion
- 2 tablespoons grape seed oil
- 8 cups of sliced mushrooms
- 1/8th of a teaspoon of crushed pepper flakes (optional)
- 1 teaspoon salt
- ½ cup coconut milk
- The leaves from 2 sprigs of thyme
- Sautee sliced onions in grape seed oil for 10 minutes
- Add a little splash of grape seed oil and then sautee garlic for 3 minutes
- Add mushrooms
- Add Kosher salt
- Let sauté on medium heat for 15 minutes, stirring occasionally
- Add coconut milk
- Add thyme on top
To read more from Maili, please see her blog Maili Files.
Thank you to Blue Caleel for always taking such fun and great photos!