Creamy Polenta with Vegan Ragu

In a large frying pan, brown the vegan meat in 2 tablespoon olive oil. Break it up in small pieces and cook for 7-9 minutes.
2 tbsp olive oil
14 oz. plant-based mince of choice
Remove the meat from the pan and leave aside. Using the same pan, fry 2 chopped onions, then add the portobello mushrooms, broken in small pieces.
2 medium onions
7 oz. portobello mushrooms, broken in small pieces
When the mushrooms are browned and there’s no more liquid in the pan, deglaze with the white wine and add all the herbs and garlic.
¼ cup dry white wine
1 tsp thyme
1 tsp rosemary
¼ tsp chilli flakes
3 garlic cloves
Cook for 1 minute, then add the cooked mince back. Stir and add the tomato paste, diced tomatoes and 2 cups of water. Simmer for 20 minutes, stirring occasionally. Season with salt and freshly ground pepper.
2 tbsp tomato paste
1 can (14 oz / 400 g) diced tomatoes

While the ragu is simmering, make the polenta.
Have a whisk and lid handy. Bring the salted water to a boil in a heavy-bottomed pan (cast iron works great). Just when the water reaches the boiling point, start adding the cornmeal gradually, whisking continuously to avoid lumps. Reduce the heat to medium-low.
4 cups water
Kosher salt
1 cup cornmeal
When all the cornmeal is in, whisk for a couple of seconds, then put the lid on, because the polenta is going to start bubbling and it's hot stuff you don't want on you.
Once you don't hear any bubbling anymore, remove the lid and whisk the mixture until it thickens. Add the butter and grated parmesan, and whisk again until they're incorporated well. If you want to use pepper, add it now.
2.5 oz vegan butter
2 oz vegan parmesan
Freshly ground black pepper
Ladle the polenta in bowls, top with the ragu, and serve immediately.