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A close-up of a square piece of golden cornbread topped with small green herb leaves, sitting on top of a bed of brown, chunky chili.

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 works for cozy nights and is packed with umami flavor that even meat lovers will crave.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Ingredients Equipment Method Notes

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 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
To Serve
  • ¼ cup Parmesan grated
  • 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). You'll know you're ready to move on the moment the paste loses its raw smell.
  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. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth. Raw wine throws a sharp scent that pushes your face back. Step away a few seconds, then come in from the side. You'll know it's ready when that scent is gone and you smell the wine's own fruit instead.
  10. Stir in heavy cream and simmer 10 minutes. Take the pan off the heat and swirl in the butter a few pieces at a time until the ragu turns glossy. 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.

Notes

Storage: The mushroom ragu keeps in the fridge for up to 4 days and freezes well for about 2 months; it actually deepens in flavor overnight. The uncooked chilled polenta squares hold in the fridge for a couple of days too. Sear polenta fresh each time you serve it though, since it's the crisp edge that makes the dish; reheating already-seared polenta in the microwave will turn it soft.

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