Veggie Bourguignon with Polenta

recipe

• Step 1
  Peel and cut the carrots in half lengthwise. Then cut them diagonally.
• Step 2
  Wash and slice the mushrooms.
• Step 3
  Peel and cut the onions into thin slices.
• Step 4
  Heat a drizzle of olive oil in a saucepan over high heat. Add the mushrooms. Season with salt and pepper and fry for 5 to 6 minutes, until golden brown. Set aside off the heat.
• Step 5
  In the same pan, heat a drizzle of olive oil over medium heat. Add the onions, carrots and tomato paste* and a little water. Add salt and pepper and brown everything for 8 to 10 minutes, stirring. *See our tips for this step
• Step 6
  Deglaze with red wine, then add the mushrooms and mix well. Cover and continue cooking for 30 to 35 minutes, over low heat.
• Step 7
  Prepare the polenta. In a saucepan, pour the milk. Add salt and pepper and bring to a gentle boil. Over low heat, add the polenta in a drizzle, stirring with a whisk for 3 to 4 minutes, until creamy.
• Step 8
  Once the polenta has thickened, add a knob of butter and mix again.
• Step 9
  Serve the polenta in a deep plate or bowl with the veggie bourguignon. Re-season to taste, and it's ready!