Italy / Main dishes

Polenta with mushroom ragu

Name: Polenta with mushroom ragu
Prep time: 15 min
Cook time: 35 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 200 g quick-cooking polenta; 900 ml vegetable stock; 400 g mushrooms, chopped; 1 onion, diced; 300 g passata; 1 tbsp olive oil; 30 g butter; 40 g Parmesan, grated

Soft cornmeal topped with a rich mushroom tomato sauce.

Prep15 min

Cook35 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Soften onion in oil for five minutes, add mushrooms and cook 10 minutes until their moisture evaporates.
Add passata and simmer 15 minutes, stirring occasionally, until thick.
Bring stock to a simmer in a separate pan. Whisk in polenta and cook according to its packet, stirring often to avoid lumps and splashes.
Stir butter and Parmesan into tender polenta, then spoon into bowls and top with mushroom ragu.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 366 kcal
Protein: 12.6 g
Carbs: 50.0 g
Fat: 13.7 g
Fibre: 4.4 g
Total sugar: 6.2 g
Sodium: 856 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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