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Crispy Polenta Rounds with Mushroom Ragù & Parmesan Recipe

Crispy Polenta Rounds with Mushroom Ragù & Parmesan Recipe
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★★★★★

4.7 from 20 reviews

These Crispy Polenta Rounds with Mushroom Ragù & Parmesan offer a comforting vegetarian appetizer or light meal. Creamy polenta is cooked, set, and cut into rounds, then pan-fried until golden and crispy. Topped with a rich, savory mushroom ragù and freshly grated Parmesan, this dish balances textures and flavors beautifully, making it perfect for impressing guests or enjoying a cozy night in.

Ingredients

Scale

For the Polenta

  • 1 cup polenta (coarse cornmeal)
  • 4 cups water or vegetable broth
  • 1 tbsp olive oil or butter
  • Salt to taste

For the Mushroom Ragù

  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups mushrooms (cremini or button), finely chopped
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • 2 tbsp tomato paste
  • ¼ cup vegetable broth or water
  • Salt and black pepper to taste

For Serving

  • ½ cup freshly grated Parmesan cheese
  • Chopped fresh parsley or thyme

Instructions

  1. Cook the Polenta: Bring water or vegetable broth to a boil in a saucepan. Add salt to taste, then slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, for 20 to 25 minutes until the polenta thickens and becomes creamy. Stir in the olive oil or butter for richness.
  2. Set the Polenta: Pour the cooked polenta into a lightly greased baking dish and spread it evenly to about ½-inch thickness. Allow it to cool completely at room temperature, then refrigerate for at least 1 hour until firm and set.
  3. Prepare the Mushroom Ragù: Heat olive oil in a skillet over medium heat. Add the finely diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant. Stir in the chopped mushrooms, dried thyme, oregano, salt, and black pepper. Cook the mixture until the mushrooms release their moisture and start to brown. Add tomato paste and vegetable broth or water, then simmer for 5 to 7 minutes until the sauce thickens and develops a rich flavor.
  4. Crisp the Polenta Rounds: Remove the chilled polenta from the refrigerator and cut it into rounds using a cookie cutter or knife. Heat a skillet with a little olive oil over medium-high heat. Pan-fry the polenta rounds for 3 to 4 minutes on each side until they turn golden brown and crispy. Alternatively, bake them in a preheated oven at 425°F (220°C) for 25 to 30 minutes, flipping halfway through, until crisp and heated through.
  5. Assemble and Serve: Place the crispy polenta rounds on serving plates. Spoon the warm mushroom ragù generously over each round. Sprinkle with freshly grated Parmesan cheese and garnish with chopped fresh parsley or thyme. Serve immediately while warm and enjoy.

Notes

  • For extra richness, use butter instead of olive oil in the polenta.
  • Vegetable broth can be substituted with water, but broth adds more flavor.
  • To make this dish vegan, omit the Parmesan or use a plant-based cheese alternative.
  • Polenta rounds can be made ahead and refrigerated or frozen for convenience.
  • Adjust mushroom types according to availability; shiitake or portobello mushrooms work well for deeper flavor.

Nutrition

Keywords: Polenta, Mushroom Ragù, Parmesan, Crispy Polenta Rounds, Vegetarian Appetizer, Italian Vegetarian Recipe

Find it online: https://maicook.com/crispy-polenta-rounds-with-mushroom-ragu-and-parmesan-recipe/