Golden Polenta Stack with Creamy Mushroom and White Bean Ragout and Parsley Green Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or small flat dish with parchment paper and set aside.

2. 2

   In a medium saucepan, bring 720 ml (3 cups) water and 1/2 teaspoon salt to a boil. Lower the heat and slowly whisk in the polenta to prevent lumps. Cook for 4-5 minutes, or according to package directions, until thick. Stir in the nutritional yeast, 1 tablespoon olive oil, and a pinch of black pepper.

3. 3

   Pour the hot polenta into the prepared tray and spread it to about 1.5 cm / 1/2 inch thick. Let it cool for 10 minutes until firm.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the mushrooms and cook for 6-8 minutes until browned and their moisture has evaporated. Add the shallot, garlic, dried thyme, smoked paprika, the remaining salt, and black pepper. Cook 2 minutes more.

5. 5

   Add the crushed tomato, cooked white beans, and vegetable broth. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the ragout is thick and silky. Adjust salt and pepper if needed.

6. 6

   For the green oil, blend the fresh parsley with the remaining tablespoon of olive oil, lemon juice, and lemon zest until you have a loose sauce. If you want it thinner, add 1 tablespoon tap water.

7. 7

   Once the polenta is firm, cut it into 8 rectangles or rounds. Place them on a parchment-lined tray, lightly brush the tops with any oil on the tray if available, and bake for 15 minutes at 220 °C / 425 °F. Flip the pieces and bake 8-10 minutes more, until golden around the edges.

8. 8

   To serve, place two pieces of polenta on each plate, spoon over the hot mushroom and white bean ragout, and finish with the parsley-lemon green oil on top.