Istrian Polenta with Wild Mushroom Ragout

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

Creamy polenta paired with a savory ragout of wild mushrooms and fresh herbs, inspired by the rustic flavors of the Istrian countryside. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs coarse cornmeal (polenta), water, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups of water and 1 tsp sea salt to a boil. Gradually whisk in 1 cup coarse cornmeal, reducing heat to low. Cook, stirring frequently, for 30-35 minutes until thick and creamy. Stir in 2 tbsp butter and keep warm.
  2. Step 2: While the polenta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 finely diced shallots and sauté for 3 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves and 12 oz chopped wild mushrooms to the skillet. Cook for 7-8 minutes until mushrooms release their moisture and begin to brown.
  4. Step 4: Pour in 1/4 cup dry white wine and simmer for 2 minutes until reduced by half.
  5. Step 5: Add 1/2 cup vegetable broth, 1 tsp fresh thyme leaves, 2 tbsp chopped fresh parsley, and 1/2 tsp black pepper. Simmer for another 5 minutes until the sauce thickens and coats the mushrooms.
  6. Step 6: Serve the wild mushroom ragout spooned generously over the creamy polenta.

Frequently asked questions

How long does Istrian Polenta with Wild Mushroom Ragout 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 Istrian Polenta with Wild 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 coarse cornmeal (polenta) from drying out.

Can I substitute ingredients in Istrian Polenta with Wild 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 Istrian Polenta with Wild Mushroom Ragout 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 Istrian Polenta with Wild 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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