Oven-Baked Polenta with Roasted Mushroom Ragù

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 recipe, 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.

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 tsp salt
• 1/2 cup grated Parmesan cheese
• 3 tbsp, divided olive oil
• 12 oz, sliced mixed mushrooms (cremini, shiitake, button)
• 3, minced garlic cloves
• 1 tbsp leaves fresh thyme
• 2 tbsp tomato paste
• 1/4 cup dry white wine
• 1/2 cup vegetable broth
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.