Baked Italian-Style Polenta with Mushroom Ragù

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy baked polenta slices topped with a savory mushroom ragù bursting with Italian herbs and garlic. This italian-inspired vegetarian ready in about 55 minutes pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Gradually whisk in 1 cup polenta, reduce heat to low, stirring constantly for 5-7 minutes until thickened and creamy.
  2. Step 2: Remove from heat and stir in 1/2 cup grated parmesan cheese. Pour polenta into a greased 9x9-inch baking dish, smoothing the top. Let cool and set for 20 minutes.
  3. Step 3: Preheat oven to 400°F. Once polenta is firm, cut into 9 squares and place on a parchment-lined baking sheet.
  4. Step 4: Heat 3 tbsp olive oil in a skillet over medium heat. Add 1 diced yellow onion, sauté for 5 minutes until translucent. Add 3 minced garlic cloves, 12 oz sliced cremini mushrooms, 1 tsp dried oregano, and 1 tsp dried basil. Cook for 7-8 minutes until mushrooms release moisture and brown.
  5. Step 5: Stir in 2 tbsp tomato paste and 1 cup vegetable broth, simmer for 5 minutes until thickened. Season with 1/2 tsp black pepper.
  6. Step 6: Spoon mushroom ragù generously over polenta squares and bake for 15 minutes until edges are golden and ragù is bubbling. Serve warm.

Frequently asked questions

How long does Baked Italian-Style Polenta with Mushroom Ragù take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Polenta with Mushroom Ragù?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta (coarse cornmeal) from drying out.

Can I substitute ingredients in Baked Italian-Style Polenta with Mushroom Ragù?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Polenta with Mushroom Ragù for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian-Style Polenta with Mushroom Ragù vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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