Italian Oven-Baked Polenta with Wild Mushroom Ragù
Creamy baked polenta rounds topped with a savory wild mushroom ragù inspired by regional Italian countryside cooking. This italian-inspired vegetarian (vegetarian) ready in about 70 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 6, 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 tsp salt
- 2 tbsp butter
- 1/2 cup, grated Parmesan cheese
- 3 tbsp olive oil
- 8 oz, sliced cremini mushrooms
- 4 oz, sliced shiitake mushrooms
- 3, minced garlic cloves
- 1, minced shallot
- 1/4 cup dry white wine
- 1 tsp, chopped fresh thyme
- 1 tbsp tomato paste
- 1/2 cup vegetable broth
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Bring 4 cups water and 1 tsp salt to a boil in a large saucepan. Gradually whisk in 1 cup polenta and reduce heat to low. Cook, stirring frequently, for 25-30 minutes until thick and creamy. Remove from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until fully incorporated.
- Step 2: Preheat oven to 375°F. Pour the cooked polenta into a greased 9x9-inch baking dish, smoothing the surface with a spatula. Bake for 20 minutes until set and lightly golden on top.
- Step 3: While polenta bakes, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 minced shallot and 3 minced garlic cloves, sautéing for 2 minutes until fragrant.
- Step 4: Add 8 oz sliced cremini mushrooms and 4 oz sliced shiitake mushrooms to the skillet. Cook for 7-8 minutes until mushrooms release moisture and begin to brown.
- Step 5: Stir in 1 tbsp tomato paste and cook for 1 minute. Pour in 1/4 cup dry white wine and simmer until reduced by half.
- Step 6: Add 1/2 cup vegetable broth and 1 tsp chopped fresh thyme. Simmer for 5 minutes until the ragù thickens. Remove from heat and stir in 2 tbsp chopped fresh parsley.
- Step 7: Cut the baked polenta into squares and top each with generous spoonfuls of the mushroom ragù. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Wild Mushroom Ragù take to make?
Total time is about 70 minutes (15 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 Wild 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 Wild 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 Wild Mushroom Ragù for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Wild 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.
