Go Back
–+ servings
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

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 2910
Ingredients Equipment Method Nutrition 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 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

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.

Tried this recipe?

Let us know how it was!