Italian Pan-Fried Polenta with Mushroom Ragù

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 rounds topped with a rich, garlicky mushroom ragù, perfect for a comforting vegetarian street food twist. This Italian-inspired street-food recipe (vegetarian), ready in about 60 minutes, pairs instant polenta, 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 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: 40 min Cook: 20 min Serves 4 Italian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup instant polenta
4 cups water
1 tsp salt
3 tbsp olive oil
8 oz cremini mushrooms, sliced
3 garlic cloves, minced
1 shallot, minced
1 tsp fresh thyme leaves
2 tbsp tomato paste
1/2 cup vegetable broth
2 tbsp fresh parsley, chopped
1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Bring 4 cups water and 1 tsp salt to a boil in a saucepan. Slowly whisk in 1 cup instant polenta, reduce heat to low, and cook, stirring constantly, for 3-4 minutes until thickened. Pour into a greased 9x9 inch pan and let cool until firm, about 30 minutes.
Step 2: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 minced shallot and 3 minced garlic cloves, sauté for 2 minutes until softened and fragrant.
Step 3: Add 8 oz sliced cremini mushrooms and 1 tsp fresh thyme leaves to the skillet. Cook for 6-7 minutes until mushrooms release their moisture and start to brown.
Step 4: Stir in 2 tbsp tomato paste and 1/2 cup vegetable broth. Simmer for 5 minutes until the sauce thickens and coats the mushrooms. Season with 1/4 tsp black pepper and 2 tbsp chopped fresh parsley.
Step 5: Cut the cooled polenta into 8 rounds. Heat 1 tbsp olive oil in a nonstick pan over medium-high heat. Pan-fry the polenta rounds for 3-4 minutes per side until golden and crisp.
Step 6: Plate the polenta rounds and spoon the mushroom ragù generously on top. Serve warm.