Crispy Polenta with Mushroom Ragu

A hearty, comforting vegetarian meal featuring golden, crispy polenta cakes paired with a rich, savory mushroom ragu. This dish is perfect for cozy nights and packed with umami flavor that even meat lovers will crave.

Why You'll Love Crispy Polenta with Mushroom Ragu

This dish is the ultimate vegetarian comfort food-crispy, golden polenta cakes paired with a rich, savory mushroom ragu that's deeply flavorful and satisfying. Perfect for any night of the week, it's hearty without being heavy, and packed with umami goodness that even meat-eaters will love.

Tips and Tricks

• Cook polenta low and slow: Stir frequently to avoid lumps and prevent scorching for the creamiest texture.
• Chop mushrooms finely: This creates a saucy, almost ragù-like texture that clings perfectly to the polenta.
• Don't skip chilling the polenta: Letting it set firm makes it easy to cut and get those crisp edges when searing.

Variations

Want to switch it up? Try these tweaks to suit your taste or pantry:

• Use different mushrooms: Shiitake, oyster, or porcini add unique earthiness.
• Add fresh herbs: Stir in thyme or rosemary for a fragrant boost.
• Make it vegan: Swap butter for vegan margarine and omit cheeses or use plant-based alternatives.

Substitutions

Running low or want alternatives? Here are some easy swaps:

• Mushroom stock: Use vegetable broth or water with a splash of soy sauce for depth.
• Heavy cream: Substitute coconut cream or cashew cream for a dairy-free option.
• Polenta: Quick-cooking polenta works but reduce cooking time accordingly.

Best Served With

• A simple green salad with lemon vinaigrette
• Roasted seasonal vegetables
• Crusty artisan bread
• Additional shaved Parmesan or ricotta salata for garnish

How to Store Leftovers

• Store leftover polenta cakes and mushroom ragu separately in airtight containers in the fridge for up to 3 days. Reheat polenta cakes in a skillet to maintain crispiness.
• Mushroom ragu reheats well on the stove or microwave-add a splash of stock or cream if needed to loosen the sauce.

Common Questions

Crispy Polenta with Mushroom Ragu

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A hearty, comforting vegetarian meal featuring golden, crispy polenta cakes paired with a rich, savory mushroom ragu. This dish is perfect for cozy nights and packed with umami flavor that even meat lovers will crave.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Main Course

Cuisine: Comfort Food

Calories: 2910

Ingredients Equipment Method Nutrition

Ingredients

  

For the crispy polenta cake

• 5 cups water 1.2L
• 1 cup polenta medium or coarse cornmeal
• Kosher salt to taste
• 2 tablespoon extra-virgin olive oil plus more for searing

For the mushroom ragu

• 2 cups mushroom stock
• 2 ½ lbs cremini mushrooms cleaned and quartered
• ⅓ cup extra-virgin olive oil
• 1 large Spanish onion diced
• ⅓ cup tomato paste
• 1 pinch red chili flakes
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoon butter cut into small pieces

Optional: ¼ cup Parmesan, grated

Optional: shaved ricotta salata, for serving

Equipment

• Large saucier or heavy-bottomed saucepan
• Spatula or tongs
• Medium skillet or frying pan
• Large Dutch oven or heavy pot
• Food processor
• Whisk
• Basking Sheet

Method

 

1. Add water to a large saucier or saucepan and set over high heat. Sprinkle in cornmeal while whisking.
2. Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens and starts to spit.
3. Lower heat immediately to prevent spitting and cook, stirring frequently and scraping bottom to prevent scorching, until thick and pulling away from sides (~50 min). Season with salt to taste.
4. Stir in olive oil until fully incorporated and no lumps remain. Spread polenta on a baking sheet and chill in fridge at least 1 hour (or overnight).
5. Process mushrooms in batches in food processor until finely chopped (almost pureed). Scrape sides as needed.
6. Heat olive oil in a large Dutch oven over medium-high heat. Add onions, season with salt, and cook until soft and slightly caramelized.
7. Add tomato paste and red chili flakes; cook 5-10 minutes, stirring, until paste caramelizes lightly (don't burn).
8. Add chopped mushrooms and cook 30 minutes, stirring occasionally, until liquid cooks off and mushrooms darken.
9. Add white wine to deglaze; scrape bottom and cook until wine evaporates.
10. Stir in heavy cream and simmer 10 minutes. Taste and adjust seasoning.
11. Remove polenta from fridge and cut into 3x3 inch squares.
12. Heat 2-3 tablespoon olive oil in a pan over medium heat. Sear polenta squares until golden brown on all sides.
13. Plate mushroom ragu and top with crispy polenta cake. Garnish with shaved ricotta salata and Parmesan if desired. Serve immediately.

Nutrition

Calories: 2910kcalCarbohydrates: 229gProtein: 54gFat: 190gSaturated Fat: 70gPolyunsaturated Fat: 16gMonounsaturated Fat: 95gTrans Fat: 0.1gCholesterol: 269mgSodium: 1114mgPotassium: 6597mgFiber: 13gSugar: 53gVitamin A: 5200IUVitamin C: 21mgCalcium: 517mgIron: 11mg

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