Crisped Polenta Squares with Mushroom Ragout

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

Golden pan-fried polenta squares served with a savory mushroom ragout rich with garlic and fresh thyme. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs polenta (cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 45 min Serves 3 Italian cuisine 320 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 and reduce heat to low. Cook, stirring frequently, for 20 minutes until thick and creamy.
  2. Step 2: Stir in 2 tbsp unsalted butter and pour polenta into a greased 8x8-inch baking dish. Spread evenly and chill in refrigerator for at least 1 hour until firm.
  3. Step 3: Remove chilled polenta and cut into 9 squares. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Fry polenta squares for 3-4 minutes per side until golden and crisp. Remove and keep warm.
  4. Step 4: In the same skillet, add sliced 12 oz mixed mushrooms and cook for 5 minutes until softened. Add 2 minced garlic cloves and 1 tsp fresh thyme leaves, cooking 1 minute until fragrant.
  5. Step 5: Pour in 1/4 cup white wine and 1/2 cup vegetable broth, simmering until liquid reduces and thickens, about 5 minutes. Season with 1/2 tsp black pepper.
  6. Step 6: Spoon mushroom ragout over the crisped polenta squares and garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Crisped Polenta Squares with Mushroom Ragout take to make?

Total time is about 60 minutes (15 min prep + 45 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 Crisped Polenta Squares with Mushroom Ragout?

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 (cornmeal) from drying out.

Can I substitute ingredients in Crisped Polenta Squares with Mushroom Ragout?

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 Crisped Polenta Squares with Mushroom Ragout for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Crisped Polenta Squares with Mushroom Ragout 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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