Creamy Polenta with Mushroom Ragu

Making polenta in the slow cooker is easy because it doesn’t require all of the stirring and close watching that is necessary in the stovetop method. If you use water instead of broth, you will need about ½ teaspoon additional salt. You could also use half broth and half water, if you prefer.

Instead of topping with the mushroom ragu, the polenta may be enjoyed as is with a pat of vegan butter or a drizzle of olive oil and freshly cracked pepper, or with any of the following topping