Oven-Baked Polenta with Mushroom Ragu

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

Creamy baked polenta slices topped with a savory mushroom ragu, finished with fresh herbs for a rustic Italian vegetarian main. This italian-inspired 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 310 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 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp 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.
  2. Step 2: Preheat oven to 400°F. Pour cooked polenta into a greased 9x9-inch baking dish, spreading evenly. Let cool slightly, then bake for 20 minutes until set and edges begin to brown.
  3. Step 3: Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 12 oz sliced mixed mushrooms to the skillet and cook for 7-8 minutes until mushrooms release moisture and start to brown.
  5. Step 5: Stir in 1 cup canned crushed tomatoes, 1 tsp dried thyme, 1/2 tsp black pepper, and simmer for 10 minutes until sauce thickens.
  6. Step 6: Remove polenta from oven and cut into squares. Spoon mushroom ragu over each piece, sprinkle with 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh basil. Return to oven and bake for 5 minutes until cheese melts.

Frequently asked questions

How long does Oven-Baked Polenta with Mushroom Ragu 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 Oven-Baked Polenta with Mushroom Ragu?

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 Oven-Baked Polenta with Mushroom Ragu?

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 Oven-Baked Polenta with Mushroom Ragu 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 Oven-Baked Polenta with Mushroom Ragu 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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