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Baked Polenta Discs with Wild Mushroom Ragout - Healthy, Plant-Based, Gluten-Free, Oil-Free, Italian Appetizer Recipe with Pioppini
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Baked Polenta Discs with Vegan Wild Mushroom Ragout

These Baked Polenta Discs with Vegan Wild Mushroom Ragout make a delicious and beautiful plant-based vegan appetizer. Full of hearty French flavor in an easy-to-eat form, this is a great recipe to serve at parties or to enjoy for a light dinner.
Total Time1 hour
Course: Appetizer
Cuisine: French, Gluten-Free, Healthy, Italian, Vegan, Vegetarian
Keyword: appetizer, finger food, French, healthy, Italian, mushrooms, oil-free, party food, polenta, Ragout, vegan, vegetarian, wfpb
Servings: 6
Calories: 135kcal

Ingredients

  • 1 18-oz tube polenta
  • 1 onion diced
  • 16 ounces cremini mushrooms sliced
  • 4-6 ounces mixed wild mushrooms sliced or torn into large chunks
  • 3 garlic cloves minced
  • 1 tablespoon fresh thyme minced
  • 2 tablespoons brown rice flour
  • ¼ cup dry white wine
  • ½ cup unsweetened non-dairy milk like almond or soy
  • 1 tablespoon nutritional yeast
  • ½ lemon juiced
  • 2 tablespoons chopped fresh parsley

Instructions

To bake the gluten-free Polenta Discs:

  • Preheat your oven to 350°F and line a 9×11 baking sheet with parchment paper or a non-stick baking mat. Remove the pre-made polenta tube from its packaging. Slice into ½-inch thick discs. Place the discs on the pre-lined baking sheet and bake 30 minutes. Flip after the first 20 minutes. When done, remove from the oven and keep warm.

To make the Vegan Wild Mushroom Ragout:

  • In a large heavy skillet, sauté the onions and mushrooms over high heat until the mushrooms are brown and have released most of their moisture, about 15 minutes. Add the garlic and thyme and saute until the garlic is soft, 2-3 minutes.
  • Add the brown rice flour and cook until no longer white, about 1 minute.
  • Pour in the wine and cook until evaporated.
  • Pour in the non-dairy milk and nutritional yeast. Reduce the heat to low and simmer until thick and creamy, about 7-10 minutes.
  • By now, the polenta discs should be done baking. If they aren’t, keep the ragout simmering on low heat until the polenta is ready. If the ragout starts to dry out, add 1-2 tablespoons of water, as needed.

To assemble and serve the Baked Polenta Discs with Creamy Wild Mushroom Ragout:

  • Remove the Wild Mushroom Ragout from the heat. Stir in the fresh lemon juice and half of the parsley. Season to taste with salt and pepper.
  • Portion a heaping spoonful of the ragout onto each of the polenta discs. Garnish with extra parsley and serve.