• In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil, then turn heat down low to keep a slight simmer. Keep whisking until it starts to slightly thicken, about 1-2 minutes. After that, stir or whisk every 5 minutes to keep the polenta smooth. Cook until thick, creamy and tender, about 20-30 minutes. It should be very thick, but not have big clumps. If this happens, whisk in broth or non-dairy milk to smooth it out.
  
• Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed. Cover until ready to use.

Mushroom Ragu

• While the polenta is cooking, you can start the mushroom ragu. Whisk the vegetable broth with cornstarch well and set aside. Now, heat a large pan over medium-high heat. Once fully heated, add oil and wait until it shimmers. Now add about ½ the mushrooms in an even layer in the pan (don't crowd the mushrooms or they won't brown). Let them sit undisturbed for 3-5 minutes and then brown the other side.
• Now push the browned mushrooms to the side of the pan and add the remaining. Repeat the process and add more oil as needed.
• Lower the heat to medium and add the garlic, rosemary, thyme, and crushed red pepper. Sauté for 30-60 seconds until fragrant.
• Pour in the white wine and cook for 1-3 minutes or until it mostly cooks off.
• Whisk the broth/cornstarch mixture again then add it to the pan along with the diced tomatoes, salt, and pepper. Simmer on medium-low until liquid has reduced and thickened slightly for about 6-8 minutes. Place polenta into bowls and top with mushroom ragu. Serve and enjoy!