Baked polenta with porcini mushroom ragu brings together a soft, savory base and a rich mushroom topping. Quick-cooking yellow polenta is simmered with milk and vegetable broth, then baked until set with lightly browned edges. The ragu combines earthy dried porcini with meaty cremini mushrooms, tomato paste, and a touch of balsamic vinegar.
Parmesan gives the polenta a salty finish, while the mushroom mixture adds deep, savory flavor. The contrast between the tender center and golden edges makes this a comforting main course for home cooks who want something hearty without relying on meat.
Build a glossy mushroom ragu
Dried porcini bring concentrated mushroom flavor, and their soaking liquid carries that flavor into the sauce. Strain the liquid through a fine-mesh strainer before adding it; grit can collect in the soaking water. Chop the rehydrated porcini so they blend easily with the sliced cremini.
Give the cremini mushrooms room in the skillet and let their released moisture cook away as they brown. Crowding or stirring too frequently can make it harder for them to develop color. Once the onion is softened and the mushrooms are browned, garlic, tomato paste, and thyme create a savory base. The broth and balsamic vinegar loosen that base into a sauce; simmering uncovered helps it reduce until thick and glossy.
Keep the polenta smooth and tender
Whisk the quick-cooking polenta gradually into the boiling broth and milk to help prevent lumps. Lower the heat after adding it, and whisk often while it simmers. A steady hand here helps the grains hydrate evenly and keeps the mixture from sticking to the saucepan.
Butter and finely grated Parmesan enrich the polenta, while salt and black pepper season it throughout. Spread it evenly in the buttered baking dish so it sets at a consistent pace. The goal is a tender interior with edges that turn golden in the oven, not a dry or crumbly layer.
Choose the right grind and finish
The timing in this recipe is written for quick-cooking polenta. Coarse-ground polenta takes longer to simmer, so follow the package directions before baking; otherwise, it may remain firm when the rest of the dish is ready. Check the texture after simmering: it should be cohesive and spreadable.
Bake until the polenta is set and the edges are lightly browned, then spoon the ragu over it and let the dish rest before serving. That brief rest helps the layers settle, making it easier to scoop without losing the contrast between the soft center and browned edges. If the ragu seems loose, give it more time to reduce on the stove before topping the polenta.
Frequently Asked Questions
Why should I save the porcini soaking liquid?
The liquid carries the porcini’s savory flavor into the ragu. Strain it through a fine-mesh strainer to catch grit, then add the clear liquid with the broth and other sauce ingredients.
Can I use coarse-ground polenta in this recipe?
Yes, but it needs a longer simmer than quick-cooking polenta. Follow the package directions before baking so the grains have time to soften and the polenta is tender when it goes into the dish.
How do I keep the mushroom ragu from being watery?
Brown the cremini until most of their released moisture has evaporated, then simmer the ragu uncovered until it is thick and glossy. A loose sauce can be reduced further on the stove before you spoon it over the polenta.
Baked Polenta with Porcini Mushroom Ragu
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes1
hour400
kcal1
hour35
minutesQuick-cooking polenta bakes until set and lightly browned, then gets topped with a savory ragu of porcini and cremini mushrooms. Parmesan adds a salty finish.
Ingredients
- Porcini mushroom ragu
1 oz dried porcini mushrooms
1/2 cup hot water
2 tbsp olive oil
1 medium yellow onion, finely chopped
1 lb cremini mushrooms, thickly sliced
3 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried thyme
3/4 cup low-sodium vegetable broth
1 tbsp balsamic vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
- Polenta
3 cups low-sodium vegetable broth
1 cup whole milk
1 cup quick-cooking yellow polenta
2 tbsp unsalted butter
1/2 cup finely grated Parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
- For the dish
1 tbsp unsalted butter
Directions
- Cover the dried porcini with the hot water and soak for 10 minutes. Strain the mushrooms through a fine-mesh strainer, reserving the soaking liquid. Chop the porcini.
- Heat the oven to 400°F. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 3 minutes. Add the cremini mushrooms and cook for 8 minutes, stirring occasionally, until browned and their released moisture has mostly evaporated.
- Stir in the garlic, tomato paste, and thyme; cook for 1 minute. Add the chopped porcini, reserved soaking liquid, vegetable broth, balsamic vinegar, salt, and pepper. Simmer uncovered for 13 minutes, stirring occasionally, until thick and glossy.
- Butter an 8×8-inch baking dish. In a saucepan, bring the vegetable broth and milk to a boil over medium-high heat, about 5 minutes. Gradually whisk in the polenta, lower the heat, and simmer for 5 minutes, whisking often. Stir in the butter, Parmesan, salt, and pepper.
- Spread the polenta in the prepared dish and bake for 25 minutes, until set with golden edges. Spoon the mushroom ragu over the polenta and let the dish rest for 5 minutes before serving.
Notes
- The listed timing is for quick-cooking polenta; coarse-ground polenta needs a longer simmer, so follow its package directions before baking.
