Best Polenta with Mushroom Ragu

delish.com

Nanette Cordell

subheading: FOR RAGU:

1 oz. dried porcini mushrooms

2 tbsp. extra-virgin olive oil

2 shallots, finely chopped

2 garlic cloves, very thinly sliced

2 lb. mixed wild mushrooms (such as shiitake, trumpet, oyster), trimmed and coarsely chopped

1 tbsp. chopped fresh tarragon, plus more for serving

2 bay leaves

1 ½ tsp. kosher salt, plus more to taste

2 tsp. all-purpose flour

½ c. red wine

subheading: FOR POLENTA:

4 c. vegetable broth

4 c. water

2 c. polenta or corn grits

3 tbsp. vegan butter

½ c. nutritional yeast

Directions at delish.com

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