Vegetarian

Ani Phyo Polenta with Mushroom Ragout is for Dinner.

Ani Phyo Polenta with Mushroom Ragout takes 30 minutes to prepare.

Ani Phyo Polenta with Mushroom Ragout takes several minutes to cook.

Ani Phyo Polenta with Mushroom Ragout makes 4 servings.

The ingredients for Ani Phyo Polenta with Mushroom Ragout are:

Mushrooms, fresh, 2.75 cup, whole (remove)
* *Extra Virgin Olive Oil, 4 tbsp (remove)
* Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
* Lemon Juice, 1 fl oz (remove)
* *Cashews 1/4 cup cashews, 6 serving (remove)
* Garlic, 4 cloves (remove)
* Yellow Sweet Corn, Frozen, 2 cup kernels (remove)
* *Salt, Redmond All Natural Sea Salt, 2 tsp (remove)
* Onions, raw, 1.5 tbsp chopped (remove)
# Thyme, ground, 1 tbsp (remove)

Here is how you make Ani Phyo Polenta with Mushroom Ragout:

This is a delicious ragout made up in two parts. The first is a blended mushroom gravy; the second is chopped mushrooms, celery and thyme, Mix them together and you have a beautiful ragout to enjoy over your polenta.POLENTA1 ? tsp sea salt1 clove garlic1/8 tsp ground black pepper1 ? cups cashews dry2 cups corn kernels, fresh or frozen (about 1.5 lbs)juice of ? a lemon (1 tbsp)1 ? tbsp yellow onion choppedProcess salt, garlic and pepper first. Add cashews and process. Place in a bowl. Next, pulse corn kernels with lemon juice. Place into a bowl with cashews and onion, mix well, set aside.MUSHROOM GRAVY-1/3 cup extra virgin olive oil3/4 cup mushrooms, any kind1/3 cup of water1 1/2 teaspoon apple cider vinegar1 clove garlic, minced1/2 teaspoon sea saltBlend until smooth.RAGOUT2 cups mushrooms, any kind, chopped? stalk of celery chopped2 tsp fresh thymeStir ragout ingredients into gravy base.Scoop polenta with an ice cream scooper onto 4 plates. Drizzle with ragout and serve with a sprig of rosemary as garnish.Serves 4 and keeps 2 days in the fridge.Thanks to Ani Phyo's book - Ani's Raw Food KitchenNumber of Servings: 4Recipe submitted by SparkPeople user EVELYNF.

The nutritional information for Ani Phyo Polenta with Mushroom Ragout is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 512.2

• Total Fat: 15.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,076.7 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 3.8 g
• Protein: 5.2 g

The dietary needs meet for Ani Phyo Polenta with Mushroom Ragout is Vegan