📝 Ingredients (Serves 2–3)

• 2 tbsp extra virgin olive oil
• 2 cups cremini mushrooms, finely chopped
• ½ cup walnuts, very finely chopped or pulsed in food processor
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ tsp dried thyme or Italian herbs
• 2 tbsp tomato paste
• ½ cup vegetable broth or water
• 1 tbsp soy sauce or tamari
• Salt and pepper, to taste
• Optional: pinch of chili flakes or splash of balsamic vinegar

• ¾ cup polenta (coarse cornmeal)
• 3 cups water or low-sodium broth
• 1 tbsp olive oil or a splash of plant milk for creaminess
• Salt, to taste

👩‍🍳 Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until translucent. Stir in the garlic and cook for 1 minute more.
2. Add the mushrooms and cook, stirring often, until they release their liquid and begin to brown—about 7–8 minutes. Stir in the finely chopped walnuts, tomato paste, and thyme. Let cook for 2–3 minutes to deepen the flavor.
3. Pour in the broth and add the soy sauce. Simmer gently for 5–6 minutes, letting the mixture thicken slightly. Season with salt, pepper, and optionally a pinch of chili flakes or splash of balsamic vinegar. Keep warm.
4. Meanwhile, in a saucepan, bring the water or broth to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and stir frequently for 15–20 minutes, until thick and creamy. Stir in olive oil or plant milk and a pinch of salt to finish.
5. Spoon the creamy polenta into bowls and top with the hot mushroom walnut ragù. Serve immediately, garnished with extra herbs or a swirl of olive oil if desired.

📊 Nutrition Info (per serving)

• Calories: ~430
• Protein: 13g
• Fat: 20g
• Carbs: 46g
• Fiber: 7g
• Sugar: 4g

Rich in plant protein, fiber, and antioxidants—this dish supports cellular health and long-lasting fullness.