Ragú on lemony Polenta

This was another more or less spontaneous pantry dinner. The creamy ragú is based on brown mushrooms, mountain lentils, green asparagus and smoked tofu.


  • 1 cup polenta
  • 1 cup mountain lentils
  • 400g brown mushrooms
  • zest and juice of 1 lemon
  • 100g green asparagus, sliced
  • 80g smoked tofu, diced
  • 1 (red) onion, chopped
  • 1 glove of garlic, minced
  • 2 tbsp cashew butter
  • 1 tbsp tomato paste
  • 1/2 tbsp white miso
  • 2 tbsp soy sauce or tamari
  • 1/3 cup nutritional yeast
  • 1 tsp mild dijon mustard
  • 3/4 cup dry white wine or white vinegar
  • 1 cup of plant milk
  • salt, pepper to taste
  • 1/3 tsp freshly ground nutmeg
  • sprinkle of chili flakes
  • fresh parsley, chopped
  • (cashew parmesan)


  1. rinse lentils and cook as instructed (about 25 min in salty water), drain and set aside
  2. bring 3 cups of salted water to a boil, whisk in polenta slowly and cook on medium heat for about 25-30min until polenta really thickens, stir occasionally
  3. grill tofu in a non-sticking pan for about 10min, add onions and asparagus, roast for another 10 min (until fragrant and brown)
  4. add mushrooms and cook until demoisturized
  5. add some chili flakes, black pepper, miso and tomato paste as well as garlic, roast for another 2 min
  6. deglaze with white wine and let it evaporate completely
  7. add soy sauce / tamari, mustard, nutritional yeast and plant milk, reduce heat and let it simmer for about 10 min
  8. if polenta is ready, add lemon juice and zest, nutmeg, cashew butter, some more salt and black pepper if needed, dash of plant milk if too sticky – stir well
  9. short before serving add lentils to the ragu and mix well
  10. serve ragú over warm polenta
  11. top with freshly chopped parsley and some more black pepper, lemon juice and if you like – as I did – some cashew parmesan

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