Italian Oven-Baked Polenta with Mushroom Ragù
Creamy baked polenta squares topped with a rich and savory mushroom ragù, perfect for a comforting vegetarian Italian dinner. This italian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs polenta (coarse cornmeal), water, teaspoon salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 teaspoon salt
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 375°F. In a large saucepan, bring 4 cups of water and 1 teaspoon 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: Remove polenta from heat and stir in 1/2 cup grated Parmesan cheese and 2 tablespoons unsalted butter until melted and smooth.
- Step 3: Pour polenta into a greased 9x9 inch baking dish, smoothing the surface. Bake uncovered for 25 minutes until set and lightly golden. Let cool slightly before cutting into squares.
- Step 4: While polenta bakes, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
- Step 5: Add 3 minced garlic cloves and 12 ounces sliced cremini mushrooms. Cook for 8 minutes until mushrooms release moisture and start to brown.
- Step 6: Stir in 2 tablespoons tomato paste and cook for 2 minutes, then pour in 1/4 cup dry white wine. Simmer until the liquid reduces by half.
- Step 7: Season mushroom ragù with 1 teaspoon chopped fresh thyme and 1/2 teaspoon black pepper. Cook for an additional 2 minutes until thickened.
- Step 8: Serve polenta squares topped with generous spoonfuls of the mushroom ragù for a hearty vegetarian Italian dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Mushroom Ragù take to make?
Total time is about 65 minutes (10 min prep + 55 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 Italian Oven-Baked 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 Italian Oven-Baked 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 Italian Oven-Baked 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 Italian Oven-Baked 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.
