Venetian Polenta with Mushroom Ragù
Creamy polenta topped with a savory slow-simmered mushroom ragù packed with rich Italian flavors. This italian-inspired vegetarian ready in about 60 minutes pairs polenta, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 4 cups water
- 1 tsp salt
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced carrot
- 1, diced celery stalk
- 3 cloves, minced garlic cloves
- 12 oz, chopped mixed mushrooms
- 2 tbsp tomato paste
- 1/3 cup dry white wine
- 1 cup vegetable broth
- 1 tsp, chopped fresh thyme
- 2 tbsp, chopped fresh parsley
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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 30 minutes until thick and creamy.
- Step 2: Remove from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until smooth, then cover to keep warm.
- Step 3: While polenta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 1 diced carrot, and 1 diced celery stalk; sauté for 5 minutes until softened.
- Step 4: Add 3 minced garlic cloves and 12 oz chopped mixed mushrooms; cook for 6-7 minutes until mushrooms release moisture and start to brown.
- Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color.
- Step 6: Pour in 1/3 cup dry white wine and simmer until reduced by half, about 3 minutes.
- Step 7: Add 1 cup vegetable broth, 1 tsp chopped fresh thyme, 2 tbsp chopped parsley, and 1/2 tsp black pepper, then simmer for 10 minutes until sauce thickens.
- Step 8: Spoon the mushroom ragù generously over polenta and serve warm.
Frequently asked questions
How long does Venetian Polenta with Mushroom Ragù take to make?
Total time is about 60 minutes (15 min prep + 45 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 Venetian Polenta with 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 from drying out.
Can I substitute ingredients in Venetian Polenta with 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 Venetian Polenta with Mushroom Ragù 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 Venetian Polenta with Mushroom Ragù 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.
