Pan-Fried Polenta Cakes with Roasted Mushroom Ragù

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

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 cakes topped with a rich ragù of roasted cremini mushrooms, garlic, and fresh thyme, finished with a drizzle of olive oil and grated Pecorino. This Italian-inspired vegetarian recipe, ready in about 105 minutes, layers instant polenta, water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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: 75 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving

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Ingredients

1 cup instant polenta
4 cups water
1 tsp salt
4 tbsp, divided olive oil
12 oz, sliced cremini mushrooms
3, minced garlic cloves
1 tbsp, chopped fresh thyme
1/2 tsp black pepper
1/3 cup grated Pecorino Romano cheese

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Instructions

Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup instant polenta and reduce heat to low. Cook, stirring frequently, for 3-4 minutes until thickened.
Step 2: Remove polenta from heat and stir in 1 tbsp olive oil. Pour polenta into a greased 9x9 inch pan, smooth surface, and refrigerate for at least 1 hour until firm.
Step 3: Meanwhile, preheat oven to 425°F. Toss 12 oz sliced cremini mushrooms with 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until mushrooms are browned and fragrant.
Step 4: Remove polenta from fridge and cut into 8 squares. Heat 1 tbsp olive oil in a large skillet over medium heat. Add polenta squares and pan-fry for 4-5 minutes on each side until golden and crisp.
Step 5: To serve, spoon the roasted mushroom ragù over the polenta cakes, drizzle with remaining 1 tbsp olive oil and sprinkle 1/3 cup grated Pecorino Romano cheese.