Savory Baked Polenta with Mushroom Ragout

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

Creamy baked polenta slices topped with a rich, earthy mushroom ragout simmered in garlic and fresh herbs. This italian-inspired vegetarian (vegetarian) ready in about 75 minutes pairs polenta (coarse cornmeal), water, divided 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: 15 min Cook: 60 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1/2 tsp salt to a boil. Gradually whisk in 1 cup polenta, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thick and creamy.
  2. Step 2: Stir in 1/4 cup grated Parmesan cheese and 1 tbsp olive oil into the polenta. Pour into a greased 9x9-inch baking dish, spread evenly, and let cool until firm (about 30 minutes). Preheat oven to 400°F.
  3. Step 3: While polenta sets, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
  4. Step 4: Add 3 minced garlic cloves, 12 oz sliced cremini mushrooms, and 8 oz sliced button mushrooms to the skillet. Cook for 8-10 minutes until mushrooms are browned and their liquid evaporates.
  5. Step 5: Stir in 1 tsp fresh thyme leaves, 1 tsp chopped fresh rosemary, 1/2 tsp black pepper, and 1 cup vegetable broth. Simmer for 5 minutes until thickened.
  6. Step 6: Cut the set polenta into squares and place on a baking sheet. Bake for 15 minutes until edges are golden and slightly crisp.
  7. Step 7: Serve baked polenta squares topped generously with the mushroom ragout and a sprinkle of remaining Parmesan cheese.

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Frequently asked questions

How long does Savory Baked Polenta with Mushroom Ragout take to make?

Total time is about 75 minutes (15 min prep + 60 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 Savory Baked Polenta with Mushroom Ragout?

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 Savory Baked Polenta with Mushroom Ragout?

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 Savory Baked Polenta with Mushroom Ragout 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 Savory Baked Polenta with Mushroom Ragout 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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