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Delicious cheesy mushroom ragu served over polenta squares. A quick and easy vegetarian entree or appetizer idea. Sophisticated taste without the fuss!

Mushroom Ragu Over Polenta Squares

Delicious cheesy mushroom ragu served over polenta squares. A quick and easy vegetarian entree or appetizer idea. Sophisticated taste without the fuss!
Course Appetizer, Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 390 kcal
Author Tiffany Bendayan

Ingredients

For Polenta

  • 4 Cups Water
  • 1 Cup Coarse Cornmeal or Polenta Flour
  • 1 Cup Cheese shredded
  • 1 Tablespoon Water
  • Salt + Pepper to taste
  • Cooking Spray

For Mushroom Ragu

  • 24 oz Mixed Mushrooms sliced (I used shitake and portobello)
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 3 leaves hyme
  • 2 cloves garlic minced
  • 1/4 Cup red wine
  • 1/4 Cup heavy Cream
  • Salt + Pepper to taste

Assembly

  • 1 Cup Cheese shredded
US Customary - Metric

Instructions

For Polenta

  1. Line an 8x8" square pan with foil. Spray all over with nonstick spray
  2. In a big heavy saucepan, boil the water with a bit of salt
  3. Quickly add the cornmeal and reduce the heat to low. Whisk constantly to prevent lumps
  4. When mixture becomes creamy and thick, about 3-4 minutes, add the butter, cheese, salt and pepper and mix with a wooden spoon until the cheese has melted
  5. Place polenta inside prepared pan and smooth the top with a spoon
  6. Let the polenta cool in the fridge for an hour

For Mushroom Ragu

  1. In a large skillet over medium-low heat, heat the butter and olive oil
  2. Add the garlic and saute for 1 minute
  3. Add the mushrooms and thyme. Cook until the mushrooms have softened. About 4-5 minutes
  4. Pour the wine and cook until the liquid has reduced significantly. About 3-4 minutes
  5. Add salt and pepper
  6. Add the heavy cream and stir until the mushrooms are creamy and the cream has reduced. 2-3 minutes

Assembly

  1. Preheat Oven to 375 Degrees Fahrenheit
  2. Line a sheet pan with foil and spray non-stick spray
  3. Remove cooled polenta from fridge
  4. Cut into equal squares and place on the lined pan
  5. Bake for 5 minutes on each side
  6. Divide the mushroom mixture in between the squares
  7. Sprinkle the cheese on top
  8. Place sheet pan back in the oven and bake for 3 minutes or until cheese has melted
  9. Enjoy!
Nutrition Facts
Mushroom Ragu Over Polenta Squares
Amount Per Serving
Calories 390 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 63mg21%
Sodium 258mg11%
Potassium 487mg14%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 3g3%
Protein 14g28%
Vitamin A 665IU13%
Vitamin C 1.1mg1%
Calcium 289mg29%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.