Creamy Polenta with Mushroom Ragu

Ingredients

• 1 cup polenta ((coarse cornmeal))
• 2 1/2 cups water
• 1 1/2 cups vegetable broth (, low sodium)
• 1/3 cup vegan parmesan cheese ((*optional))
• 1/2 teaspoon salt (, more to taste)
• 1 tablespoon vegan butter
• 2-3 tablespoons grapeseed oil (, or any high smoke point oil (more as needed))
• 12 ounces baby bella mushrooms (, dry brushed and sliced (see note))
• 2 cloves garlic (, minced or crushed)
• 2-3 teaspoons fresh thyme (, chopped (sub 1 teaspoon dried))
• 2 teaspoons fresh rosemary (, chopped (sub 3/4 teaspoon dried))
• 1/2 teaspoon crushed red pepper flakes ((*optional))
• 1/2 cup white wine
• 1 cup canned diced tomatoes (, with juices )
• 3/4 cup vegetable broth (, low sodium)
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt (, more to taste)
• Fresh cracked pepper (, to taste)

Nutrition (per serving)