Step 1
Heat the olive oil in a large skillet over medium high heat. Add the leek and garlic and cook, stirring occasionally, until fragrant and translucent. About 5 minutes. Stir in the thyme and continue to cook for 1 minute longer. Add the sliced mushrooms and 1/2 teaspoon salt. Cook, stirring often until they release some of their liquid, about 8 minutes. Stir in the flour and cook until the flour is no longer visible. Add the wine and almond milk and continue to cook until the mixture is thick and creamy. Taste test and adjust seasonings as needed. Keep the ragu on low heat until ready to serve.

Step 2
Heat the grapeseed oil in a skillet over medium high heat. Once the oil is hot add the polenta rounds and cook until lightly browned, about 2 minutes per side.

Step 3
To serve, divide the polenta rounds between plates and top with the ragu, parsley and a tiny squeeze of fresh lemon juice.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

*This recipe is lightly adapted from Local Milk

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.