Italian Oven-Baked Polenta with Roasted Mushroom Ragù

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

Creamy polenta baked until golden and topped with a hearty, savory ragù of mushrooms and herbs for a comforting vegetarian entrée. This italian-inspired vegetarian (vegetarian) ready in about 60 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 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: 10 min Cook: 50 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 20 minutes until thickened and creamy.
  2. Step 2: Stir in 1/2 cup grated Parmesan cheese and 1 tbsp olive oil, then pour the polenta into a greased 9-inch square baking dish. Smooth the surface and bake uncovered for 20 minutes until set and slightly golden on top.
  3. Step 3: While polenta bakes, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced mushrooms and sauté for 6-8 minutes until they release moisture and begin to brown.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize.
  5. Step 5: Pour in 1/4 cup dry white wine and simmer until reduced by half, about 3 minutes. Add 1/2 cup vegetable broth and 1/2 tsp black pepper, simmering for another 5 minutes until sauce thickens.
  6. Step 6: Remove polenta from oven, slice into squares, and top each piece with a generous spoonful of mushroom ragù. Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

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

Total time is about 60 minutes (10 min prep + 50 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 Roasted 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 Roasted 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 Roasted 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 Roasted 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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