For the Polenta:

  • 1 cup prepared package of polenta, room temp + mashed
  • 1/3 cup full fat coconut milk
  • 2 TB unsalted butter
  • 1/4 cup parmesan cheese
  • 1 tsp salt
  • dash of red pepper flakes

For the Mushroom Ragu:

  • 1 TB unsalted butter
  • 1/2 TB olive oil
  • 1 small shallot, thinly sliced
  • 1 garlic clove, minced
  • 1  TB thyme
  • 2 cups mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/8 cup full fat coconut milk
  • 1/4 cup parsley, coarsely chopped
  • salt + pepper, to taste

For the Rest:

  • 1 bunch asparagus, trimmed + roasted with olive oil at 350 degrees F until lightly browned
  • 1 bunch vine tomatoes, roasted at 350 degrees F with olio
  • 2 large handfuls of watercress

To Serve:

  • Plate 1/2 cup of polenta with 1/2 cup mushroom ragu on top of a handful of watercress. Place 1/4 of the tomatoes and asparagus on the side.

To Make:

  1. For the polenta – heat the milk + butter in a saucepan. Add in the polenta, salt, + red pepper flakes. Stir and cook until thickened. Add in the parmesan, stir, then set aside to cool.
  2. Meanwhile, preheat the oven to 350 degrees to roast the veggies.
  3. For the mushrooms – in a medium skillet, heat the oil over medium heat. Add in the shallot, garlic, thyme, + butter.  Cook until the shallots are tender-roughly 4 minutes. Put the mushrooms in the skillet + cook until tender. Add in the milk, white wine, salt + pepper. Sprinkle with parsley.

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