Crisped Polenta Squares with Mushroom Ragout

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden pan-fried polenta squares served with a savory mushroom ragout rich with garlic and fresh thyme. This Italian-inspired vegetarian recipe, 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

1 cup polenta (cornmeal)
4 cups water
1 tsp salt
2 tbsp unsalted butter
2 tbsp olive oil
12 oz, sliced mixed mushrooms (cremini, shiitake)
2, minced garlic cloves
1 tsp fresh thyme leaves
1/4 cup white wine
1/2 cup vegetable broth
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

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.
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.
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.
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.
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.
Step 6: Spoon mushroom ragout over the crisped polenta squares and garnish with 2 tbsp chopped fresh parsley before serving.