Rustic Italian Polenta with Roasted Mushroom Ragù

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

Creamy polenta paired with a savory ragù of roasted mushrooms, garlic, and herbs for a comforting vegetarian Italian dish. This Italian-inspired gluten-free recipe (vegetarian), ready in about 45 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 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 3 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 oz sliced mixed mushrooms with 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1/4 tsp crushed red pepper flakes, and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until browned and fragrant.
  2. Step 2: While mushrooms roast, bring 4 cups water and 1 tsp salt to a boil in a large saucepan. Gradually whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 25 minutes until thick and creamy.
  3. Step 3: In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 2 tbsp tomato paste and cook for 2 minutes until deep red and aromatic. Stir in 1/2 cup vegetable broth and the roasted mushroom mixture. Simmer for 5 minutes until sauce thickens and coats the mushrooms.
  4. Step 4: Spoon creamy polenta onto plates, top with mushroom ragù, and sprinkle 1/4 cup grated parmesan cheese over if desired. Serve warm for a hearty Italian meal.

Frequently asked questions

How long does Rustic Italian Polenta with Roasted Mushroom Ragù take to make?

Total time is about 45 minutes (10 min prep + 35 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 Rustic Italian Polenta with Roasted 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 Rustic Italian Polenta with Roasted 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 Rustic Italian Polenta with Roasted Mushroom Ragù for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Rustic Italian Polenta with Roasted Mushroom Ragù vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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