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Masala Chai

January 11, 2021

This Masala Chai Recipe is aromatic, warming, and full of flavor. The perfect drink to heat you up during these winter months.

I love chai. I do. My ex-boyfriends family is from Southern India, the province of Kerala. It is through them that my love of Indian food truly began to flourish. Nothing beats homemade recipes that have been passed down for generations. One of the things I learned is that “chai” in Hindi (an Indo-Aryan language spoken throughout India- as well as other parts of the world) literally translates to tea. Masala Chai is tea that has been infused with incredible spices and flavors. Let’s get started.

What do you need for Masala Chai?

All yummy things!

10 cardamom pods
1.5 tsp black peppercorns
3 star anise
1 cup water
1/4 tsp ginger
1 cup milk * Sub in a plant based milk to make this a vegan recipe
3 cinnamon sticks
2 tbsp sugar
5 tea bags (black tea is needed. I used decaf but regular is also an option!)

How do you make this Masala Chai recipe?

This is a one pot recipe. My fave!

Take all of your spices and place them into a heavy pot. Add your milk, water, and tea bags.
Now, I find it best to leave this on a medium heat. I do not want it to boil immediately due to the milks potential to spill over if I am away from the pot for a couple of minutes. As the liquid heats up, your tea will begin to flavor the water and milk. Stir it around and occasionally press the tea bags on the side of the pot to make sure you are extracting their full flavor.
The tea should steep for around 10-20 minutes depending on how high you have your setting. Get a strainer out and pour the masala chai through that. This will catch the tea bags and all of your spices you have swimming in there. Serve immediately!

Place the spices, water, and milk into a heavy pot

Allow the tea to steep for 10-20 minutes depending on the heat of your burner

Why should you make this Masala Chai recipe?

It is the perfect digestif to any meal and during these colder winter months, we all want to curl up with something warm. It does not get better than this.

Looking for something similar?

Mint Lemonade click here
Pumpkin Juice click here
Butterbeer click here
Lovewell Shake click here
Liquid Luck click here

Masala Chai Recipe

This Masala Chai Recipe is a perfect combination of flavors and spices. Perfect for these cold months. Make it today!

Author: Sift

Ingredients

Scale

10 cardamom pods
1.5 tsp black peppercorns
3 star anise
1 cup water
1/4 tsp ginger
1 cup milk
3 cinnamon sticks
2 tbsp sugar
5 tea bags (black tea is needed. I used decaf but regular is also an option!)

Instructions

Take all of your spices and place them into a heavy pot. Add your milk, water, and tea bags.
Now, I find it best to leave this on a medium heat. I do not want it to boil immediately due to the milk’s potential to spill over if I am away from the pot for a couple of minutes. As the liquid heats up, your tea will begin to flavor the water and milk. Stir it around and occasionally press the tea bags on the side of the pot to make sure you are extracting their full flavor.
The tea should steep for around 10-20 minutes depending on how high you have your setting. Get a strainer out and pour the masala chai through that. This will catch the tea bags and all of your spices you have swimming in there. Serve immediately!

Ahi Tuna

January 8, 2021

This recipe and marinade for Ahi Tuna is so simple in its ingredients that you will be kicking yourself for not having made it sooner!

The first time I recall having ahi tuna was in (of all places) Tulsa, Oklahoma. We travelled to Tulsa for our friends wedding and a couple of us went to this great restaurant, Juniper. It was absolutely delicious and I have thought about it for years. It has taken me until now to reunite myself with this delicious dish but I have created a perfect and easy recipe for an ahi tuna marinade and dish. The marinade is 5 ingredients, and once properly marinated, the fish is finished in under 10 minutes. It is perfect for a weekday meal and goes well with so many things! Let’s get started

What is needed in your marinade for ahi tuna?

1 Tbsp Brown Sugar
2 Tbsp Honey
3 Tbsp Coconut Amins (naturally Gluten free, it tastes like soy sauce and is delicious. You can sub in soy sauce if you wish).
2 Tbsp Sesame Seed Oil
2.5 Tbsp Furikake (a Japanese spice that is absolutely delicious)

How do you make it?

This recipe is incredibly simple!

Take the furikake, sesame seed oil, honey, brown sugar, and coconut aminos and place in a bowl. Whisk them together to form your marinade. Meanwhile, take your ahi tuna and pat it down with a paper towel to get rid of the extra liquid.
Take either a plastic bag (containers are fine as well) and place the ahi tuna inside. Pour the marinade in there and shake it up to make sure everything gets covered. Place in the fridge. Allow the marinade to sit for at least one hour, you can go overnight as well.
When you are ready to fry up your fish, take 2 tablespoons of oil (I used olive but you can use canola or any oil you wish) and let it heat up for 2 minutes. Place the tuna in the pan and let it fry. Depending on how you want to cook your ahi tuna, will determine how long you fry it on each side. For medium you want 1.5-3 minutes per side depending on the thickness of your filet. Rare would be 1-1.5 minutes per side. Well done would be 4-5 minutes per side. Once you have fried your tuna, set aside and allow it to sit for 3-5 minutes. Slice it and serve. If you wish, it is optional, top with more furikake, chives, and a squeeze of lime.

Ingredients for the marinade for ahi tuna: furikake, sesame seed oil, coconut aminos (or soy sauce), honey, brown sugar.

In a bowl, mix all of the ingredients together to form the marinade for your ahi tuna.

Place the ahi tuna in a plastic bag (or a Tupperware or glass container)

Pour the marinade into whatever you are using to house your tuna and allow the marinade to sit between 1 hour and overnight. The longer you let it sit, the more intense the flavor will be.

In order to achieve medium rare, heat up 2 tbsp of oil in your pan (I used olive). Let the oil heat for a 2 minutes and place your tuna in the pan. Fry for 1.5-3 minutes per side depending on the thickness of the tuna for medium or medium rare.

Similar to steak, you want to let the ahi tuna sit on the counter prior to cutting into it. Let sit for 3-5 minutes. Then thinly slice.

If you like (it is optional) top with more furikake and chives.

Why should you make this marinade for ahi tuna?

This marinade for ahi tuna is so easy. 5 ingredients for something this flavorful is pretty much as good as it gets. This tuna is delicious on its own, with a salad, with some potato wedges. You name it, and I am pretty sure it would be a great addition to that meal.

Looking for something similar?

Cajun Catfish click here
Beer Steamed Mussels click here
Linguine and Clams click here
Toamago Kake Gohan click here
Soft Shell Crab Sandwich click here

Ahi Tuna

This recipe and marinade for ahi tuna is 5 ingredients and takes under ten minutes to cook. Impress your family with this delicious dish.

Author: Sift

Ingredients

Scale

1 Tbsp Brown Sugar
2 Tbsp Honey
3 Tbsp Coconut Amins (naturally Gluten free, it tastes like soy sauce and is delicious. You can sub in soy sauce if you wish).
2 Tbsp Sesame Seed Oil
2.5 Tbsp Furikake (a Japanese spice that is absolutely delicious)

Instructions

Take the furikake, sesame seed oil, honey, brown sugar, and coconut aminos and place in a bowl. Whisk them together to form your marinade. Meanwhile, take your ahi tuna and pat it down with a paper towel to get rid of the extra liquid.
Take either a plastic bag (containers are fine as well) and place the ahi tuna inside. Pour the marinade in there and shake it up to make sure everything gets covered. Place in the fridge. Allow the marinade to sit for at least one hour, you can go overnight as well.
When you are ready to fry up your fish, take 2 tablespoons of oil (I used olive but you can use canola or any oil you wish) and let it heat up for 2 minutes. Place the tuna in the pan and let it fry. Depending on how you want to cook your ahi tuna, will determine how long you fry it on each side. For medium you want 1.5-3 minutes per side depending on the thickness of your filet. Rare would be 1-1.5 minutes per side. Well done would be 4-5 minutes per side. Once you have fried your tuna, set aside and allow it to sit for 3-5 minutes. Slice it and serve. If you wish, it is optional, top with more furikake, chives, and a squeeze of lime.

Lemon Curd

December 21, 2020

This lemon curd recipe is quick, easy, and only four ingredients. Perfect on meringue, cookies, and just straight out of the jar, you won’t be disappointed. Make it today!

I have always loved lemons. The scent, the taste, the flavors that it can amplify. Lemon really is a magical fruit for baking. Lemon zest amps up cookies, lemon juice goes perfectly in cake or loafs, and whole lemons make this lemon curd recipe.

What do you need for this lemon curd recipe?

This recipe, while basic with its ingredients, packs a punch with its flavor.

5 lemons
1/2 cup castor sugar
5 eggs- 3 whole, 2 yokes (you can save the egg-whites and make a meringue!)
14 tbsp butter (unsalted)

How do you make it?

Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!). Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won’t need them for this recipe but you can always use them to make pavlova or macarons!). Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.
Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.
You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!

Place all of the zest in the bowl. Once you have it all, place in a bowl with the sugar and butter.

After zesting the lemons, juice them. Add the juice to the bowl with the sugar, zest, and butter. Place over a pot of boiling water.

Whisk everything together (see instructions) until this level of thickness. Place the curd through a sieve to make sure it is silky smooth.

Transfer to a jar and place in the fridge. It will stay good in the fridge for 1 month.

Why should you make this lemon curd recipe?

It is honestly really easy and it is the perfect homemade gift for people. With the holidays coming up, if you are looking to give a more personal gift with that extra touch, this is the perfect thing to make!

Looking for something similar?

Lemon Loaf click here
Raspberry Lemon Cheesecake Bars click here
Lemon Cheesecake Bars click here
Mint Lemonade click here
Lemon Almond Sugar Cookies click here

Lemon Curd

This easy and delicious lemon curd recipe is just 4 ingredients that you likely have in your kitchen. A perfect homemade gift or a treat for yourself. Make it today!

Author: Sift
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes + 2 hours chill time
Yield: 1 full jar of lemon curd 1x
Category: Dessert
Cuisine: British
Diet: Gluten Free

Ingredients

Scale

5 lemons
1/2 cup castor sugar
5 eggs- 3 whole, 2 yokes (you can save the egg-whites and make a meringue!)
14 tbsp butter (unsalted)

Instructions

Place a pot of water on the stove. You are going to bring it to a boil. You will be placing ingredients into a heat-safe bowl that will sit over the water (but not touch it!). Cut your butter into cubes, crack your eggs into a bowl (3 whole eggs and 2 egg yokes. Set the whites aside. You won’t need them for this recipe but you can always use them to make pavlova or macarons!). Zest the lemons and keep all of the zest in a bowl. Once they have all been grated, slice the lemons in half and juice the lemons.
Turn the heat down to medium-high. Place the butter, sugar, lemon juice, and lemon zest into your heat-safe bowl and place over the boiling water. While everything comes together to melt, stir occasionally. In your bowl with your eggs, whisk them together. This will now be the most difficult part of making lemon curd. Anytime you add eggs to anything that is warm, you run the risk of your eggs curdling. In order to avoid this, drizzle in the eggs slowly while stirring vigorously. Continue to stir until it is all incorporated.
You will need to keep stirring until the curd is thick. It should take around 10 minutes. Once you get a nice thick consistency and it sticks to your spatula or spoon, take a sieve and place it over a bowl. Pour the curd into the sieve and press your spatula into the bottom of it. This will allow you to only get the smooth curd. Transfer to a jar. The jar is good in the fridge for a month!

Gluten Free Cinnamon Rolls Recipe

December 18, 2020

This Gluten Free Cinnamon Rolls Recipe is the perfect treat to satisfy all of your cinnamon roll cravings. The recipe you have struggled to find is now easily accessible and at your fingertips. Make it today!

Finding a quality and fool-proof gluten free cinnamon rolls recipe when you are now on a gluten free diet can be a difficult task. For years, I wondered “will I ever have that glorious experience of eating a cinnamon roll, ever again?”. Cinnamon rolls, or buns as we call them in my family, hold a special place in my heart. My maternal grandmother lives in British Columbia, which is a 6.5 hour plane journey away from where I grew up. I would see her once or twice a year. Whenever she would come visit, she would make cinnamon buns. They are always ooey, gooey, and delicious. This recipe feels like I am diving back into my childhood, except without the gluten!

What will you need for this gluten free cinnamon bun recipe?

I have been seeing so many recipes for cinnamon rolls lately, so, when I saw this one, I thought it looked promising. I made some tweaks and twists of my own and have adapted it into a recipe that I think you are really going to love!

5 1/2 cups of gluten free flour (I used King Arthur GF all purpose)
3/4 cup melted butter (unsalted)
2 eggs
1 tsp salt
1/2 cup white granulated sugar
2 cups milk (I use 2% cows milk)
2 1/2 tsp active dry yeast
1/2 cup butter- for filling
3 tbsp cinnamon – for filling
brown sugar- for filling
1 1/2 cups powdered sugar (icing)
3-5 tbsp milk (icing)
Splash of vanilla (icing)

How do you make them?

This might seem like a bit of an arduous task, I am not going to lie to you. However, the rest that is yielded from these is so worth it.

Place all of your dry ingredients into the bowl of your stand mixer. You are going to be using the paddle attachment. Add the eggs as well. Place a pot on the stove and heat the milk until it is between 105-110°F. Once the milk is at its proper temperature, add to the bowl of the mix master. Mix on low at first. Once the dough starts to come together, then turn it up to high speed. Beat on high for 9 minutes. By this time, you want the dough to be pulling away from the side of the bowl. If it is not, add 1/2 cup more flour.
Once the mixing is finished, cover the bowl and allow it to sit in a warm place for 25 minutes. This is a gluten free mix, so, remember that it won’t rise the way traditional dough would. It will still rise but it will only be around 30%. After the time has passed, take two pieces of parchment paper, and flour them both. You are going to be rolling the dough between them and you do not want the dough to stick to the paper.
Once you have rolled out the dough, melt your butter and grab brown sugar and cinnamon. Evenly spread the butter over the dough (I like to use a pastry brush) but be sure to save a little. You will be using it to brush the bottom of your baking dish. After the dough is buttered, sprinkle with the cinnamon and brown sugar. The original recipe uses 1 cup but I think 1.5 cups is more accurate.
Now that everything is in place, you are going to roll the dough. You are going to form a cylinder. If you find it easier, use the parchment paper to get rolling along! When you have your log, cut into 12. Grease the bottom of a 9×12 baking dish and sprinkle with more brown sugar. Place the cinnamon rolls in there and cover for 45 minutes. They will rise once again! While they are rising, set your oven to 400°F. When your timer goes off, place them in the oven for 15-20 minutes. Doneness will depend on your oven. If they seem too gooey, place them back in the oven for 5 minutes at a time.
Remove from the oven when ready and dig in. * if you want to eat them as is (or with some melted butter) you can do so now. Otherwise, make the icing now and dig in.
To make icing: Make this while the rolls are in the oven. Take 1.5 cups of powdered sugar, 2-3 tbsp of milk, and a splash of vanilla. Mix together and cover the rolls with them! If the icing is too thick, add another tablespoon of milk. Eat up and enjoy!

Why should you make this gluten free cinnamon rolls recipe?

If you are gluten free, then you definitely know the struggle of missing cinnamon buns (rolls). This recipe will fill the gap and help bring some joy back into your life.

Looking for something similar?

Cinnamon Roll Palmiers click here
Lemon Loaf Cake click here
Mincemeat Pies click here

Gluten Free Cinnamon Rolls Recipe

This gluten free cinnamon rolls recipe is the perfect breakfast, lunch, snack, treat, or anytime indulgence. Make them today!

Author: Sift

Ingredients

Scale

5 1/2 cups of gluten free flour (I used King Arthur GF all purpose)
3/4 cup melted butter (unsalted)
2 eggs
1 tsp salt
1/2 cup white granulated sugar
2 cups milk (I use 2% cows milk)
2 1/2 tsp active dry yeast
1/2 cup butter- for filling
3 tbsp cinnamon – for filling
brown sugar- for filling
1 1/2 cups powdered sugar (icing)
3–5 tbsp milk (icing)
Splash of vanilla (icing)

Instructions

Place all of your dry ingredients into the bowl of your stand mixer. You are going to be using the paddle attachment. Add the eggs as well. Place a pot on the stove and heat the milk until it is between 105-110°F. Once the milk is at its proper temperature, add to the bowl of the mix master. Mix on low at first. Once the dough starts to come together, then turn it up to high speed. Beat on high for 9 minutes. By this time, you want the dough to be pulling away from the side of the bowl. If it is not, add 1/2 cup more flour.
Once the mixing is finished, cover the bowl and allow it to sit in a warm place for 25 minutes. This is a gluten free mix, so, remember that it won’t rise the way traditional dough would. It will still rise but it will only be around 30%. After the time has passed, take two pieces of parchment paper, and flour them both. You are going to be rolling the dough between them and you do not want the dough to stick to the paper.
Once you have rolled out the dough, melt your butter and grab brown sugar and cinnamon. Evenly spread the butter over the dough (I like to use a pastry brush) but be sure to save a little. You will be using it to brush the bottom of your baking dish. After the dough is buttered, sprinkle with the cinnamon and brown sugar. The original recipe uses 1 cup but I think 1.5 cups is more accurate.
Now that everything is in place, you are going to roll the dough. You are going to form a cylinder. If you find it easier, use the parchment paper to get rolling along! When you have your log, cut into 12. Grease the bottom of a 9×12 baking dish and sprinkle with more brown sugar. Place the cinnamon rolls in there and cover for 45 minutes. They will rise once again! While they are rising, set your oven to 400°F. When your timer goes off, place them in the oven for 15-20 minutes. Doneness will depend on your oven. If they seem too gooey, place them back in the oven for 5 minutes at a time.
Remove from the oven when ready and dig in. * if you want to eat them as is (or with some melted butter) you can do so now. Otherwise, make the icing now and dig in.
To make icing: Make this while the rolls are in the oven. Take 1.5 cups of powdered sugar, 2-3 tbsp of milk, and a splash of vanilla. Mix together and cover the rolls with them! If the icing is too thick, add another tablespoon of milk. Eat up and enjoy!

Vegetarian Ragu

December 18, 2020

This Vegan Polenta Recipe is a delicious take on the classic ragu. Packed with vegetables and delicious flavors, this recipe is vegan and gluten free but your guests will never know it.

I remember the first time I tried polenta. It was in a tube, and I thought it was disgusting. It was not until much later in my life that I realized polenta is absolutely delicious and the perfect vehicle for so many things. We love it for poached eggs and kale, vegetarian bourguignon, shrimp and grits, fried polenta with cherry tomatoes and caramelized onions. The list goes on. We have been wanting to incorporate more vegetables into our diet and this recipe is perfect for it. The ragu is 100% vegan and the entire recipe can be made vegan if you make the polenta with coconut milk as opposed to cows milk. Let’s dive in!

What do you need for this vegan polenta recipe? Besides an appetite.

You guys are going to love this, I promise. The ragu is all made in one cast iron pan and the polenta in one pot so cleanup is a breeze!

For the ragu:

2.5-3 cups mixed mushrooms (if you cannot find mixed, then use cremini)
1-2.5 cups of kale (I like a lot of kale in mine, but, if you don’t, you can do less!)
3 cloves garlic, minced
1/2 large onion
2 tbsp tomato paste
5 tbsp olive oil
1 can 28 oz can diced tomatoes
1/4 cup red wine
2 tsp dried basil
2 tsp oregano
salt and pepper to taste
2 tbsp lemon juice

Polenta:
For vegan polenta do the following:
*Follow the instructions on your polenta depending on how much you are making*

1. 1 can (13.5 oz) coconut milk
2. 1/4 cup nutritional yeast
3. 1 1/2 cups water
4. 1 tsp salt
5. 1 cup polenta

For Vegetarian polenta:
1. 2 cups milk
2. 1 tbsp butter
3. 1 cup polenta
4. 1/2 cup gruyere
5. Parmesan, salt, and pepper to taste

How do you make your vegetarian ragu and polenta?

In a cast iron pan on medium high heat, add your olive oil to the pan and allow it to heat up. Add your chopped onion and cook for 10-15 minutes. You may want to lower the temp a little bit, you want the onion to be a light brown by the time we add the garlic. Add the garlic to the pan and cook for 1 minute. Add your spices and tomato paste and cook for 1 minute more.
Add the wine to your pan and deglaze the pan. Let the alcohol burn off for a couple of minutes. Add your mushrooms to the pan and cook for 3-5 minutes. Add the can of diced tomatoes to the pan. Cook for 15 minutes. The tomatoes will break down and seem watery at first but the sauce will thicken. At around 10 minutes in begin to make your polenta. I can only advise you to follow the instructions on the polenta you buy as different grains (instant polenta vs coarse) take different times to cook.
Once the ragu is nice and thick, add the lemon juice and kale. Spoon your polenta into a bowl once finished and top it with the mushroom ragu. Serve immediately!

Everything for the ragu will be made in a cast iron pan

Start by heating up your oil, and frying the onions. See instructions below for further details!

Once the polenta is finished and your ragu has thickened, top the polenta with the ragu.

Why should you make this vegan polenta recipe?

This recipe is quick, easy, and delicious. Finished in under 30 minutes, it is a healthful, warm, and perfect dinner. Not only does it taste great, your kitchen will smell absolutely divine. You will definitely have people popping in asking what is for dinner.

Looking for something similar?

Poached Eggs, Polenta, and Kale click here
Stuffed Pasta Shells with Ricotta and Spinach click here
Julia Child inspired Vegetarian Bourguignon click here
Linguine and Clams click here
Ratatouille click here
Lentils and Eggplant click here

Vegan Polenta Recipe: Mushroom Ragu

This Vegan Polenta Recipe is an easy and delicious take on traditional ragu. Packed with flavor, your guests will never know it lacks meat!

Author: Sift
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Easy
Cuisine: Vegan / Gluten Free
Diet: Vegan

Ingredients

Scale

You guys are going to love this, I promise. The ragu is all made in one cast iron pan and the polenta in one pot so cleanup is a breeze!

For the ragu:

2.5–3 cups mixed mushrooms (if you cannot find mixed, then use cremini)
1–2.5 cups of kale (I like a lot of kale in mine, but, if you don’t, you can do less!)
3 cloves garlic, minced
1/2 large onion
2 tbsp tomato paste
5 tbsp olive oil
1 can 28 oz can diced tomatoes
1/4 cup red wine
2 tsp dried basil
2 tsp oregano
salt and pepper to taste
2 tbsp lemon juice

Polenta:
For vegan polenta do the following:
*Follow the instructions on your polenta depending on how much you are making*

1. 1 can (13.5 oz) coconut milk
2. 1/4 cup nutritional yeast
3. 1 1/2 cups water
4. 1 tsp salt
5. 1 cup polenta

For Vegetarian polenta:
1. 2 cups milk
2. 1 tbsp butter
3. 1 cup polenta
4. 1/2 cup gruyere
5. Parmesan, salt, and pepper to taste

Instructions

In a cast iron pan on medium high heat, add your olive oil to the pan and allow it to heat up. Add your chopped onion and cook for 10-15 minutes. You may want to lower the temp a little bit, you want the onion to be a light brown by the time we add the garlic. Add the garlic to the pan and cook for 1 minute. Add your spices and tomato paste and cook for 1 minute more.
Add the wine to your pan and deglaze the pan. Let the alcohol burn off for a couple of minutes. Add your mushrooms to the pan and cook for 3-5 minutes. Add the can of diced tomatoes to the pan. Cook for 15 minutes. The tomatoes will break down and seem watery at first but the sauce will thicken. At around 10 minutes in begin to make your polenta. I can only advise you to follow the instructions on the polenta you buy as different grains (instant polenta vs coarse) take different times to cook.
Once the ragu is nice and thick, add the lemon juice and kale. Spoon your polenta into a bowl once finished and top it with the mushroom ragu. Serve immediately!

Keywords: Gluten Free, Vegan, Vegetarian, Polenta, Ragu