Polenta With Seed Ragout and Sage Pesto
[Vegan]

For the Pesto:

1. Soak the cashews and almonds for a couple of hours, put them in a mixer, add all the other ingredients and blend until you get a soft but not liquid pesto.

For the Ragout:

1. Soak the mushrooms for an hour, then squeeze and chop them with a knife. Prepare a chopped onion, celery, carrot, and let it dry with the extra virgin olive oil and herbs, garlic and spices. Add a little water halfway through cooking to make a light sauté. 
2. Pour the crushed (but not pulverized) seeds and cook for a few minutes, then add the mushrooms, the tomato sauce, and cook on a gentle flame for about 1 hour adding the necessary broth. 15 minutes before the end of cooking, add the chopped leek. 

For the Polenta:

1. Bring the water to a boil with the oil and salt, pour the cornmeal in the rain and stirring to cook while keeping the polenta soft. Finally add finely chopped parsley.
2. Scoop a few tablespoons of soft polenta on the bottom of a glass, add two to  three tablespoons of sauce, a little polenta and decorated with a tuft of sage pesto and a leaf of parsley. Serve immediately.