Polenta With Wild Mushroom Ragout Recipe

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Polenta With Wild Mushroom Ragout
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  1. Preheat oven to 400°F Spray a 3-quart casserole dish or clay cazuela with cooking spray (like PAM) and set aside. Spray a sheet pan with cooking spray and set that aside, too.
  2. In a large deep skillet, heat 3 Tbsp olive oil over medium heat. Cook onion, garlic and rosemary, stirring occasionally until the onion is softened.
  3. Add mushrooms and salt to taste, and cook over moderately high heat, stirring, for 10 minutes or until the liquid the mushrooms gives off is evaporated.
  4. Stir in tomato paste and the wine, and boil until most of the liquid is evaporated.
  5. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture and bring it to a boil, stirring. Reduce heat to simmer and cook 2 minutes. Season with salt and pepper to taste. Turn off the heat and set aside.
  6. In a large, heavy saucepan, bring the water with 1 Tbsp olive oil to a boil and add 1 cup of the cornmeal, a little at a time, whisking constantly. Reduce heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring mixture to a boil. Remove pan from the heat and with a wooden spoon stir in the butter, 2/3 cup of the parmesan, the parsley, and salt and pepper to taste.
  7. Spread 1/3 of the polenta on the sheet pan to 1/4 inch thick, and chill for 20 minutes, or until it is firm. While it is chilling, working quickly, spread half the remaining polenta in the prepared casserole dish or cazuela, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top with the remaining ragout.
  8. Invert the polenta sheet onto a work surface and with one or more cookie cutters, cut out as many pieces as possible. Arrange the pieces decoratively on the ragout and sprinkle with the remaining parmesan. (*The dish may be prepared up to this point and refrigerated, covered, for up to 2 days.).
  9. Bake uncovered in the upper third of the oven for 30-40 minutes, or until the polenta pieces are golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 631.54 Kcal (2644 kJ)
Calories from fat 225.65 Kcal
% Daily Value*
Total Fat 25.07g 39%
Cholesterol 25.09mg 8%
Sodium 627.18mg 26%
Potassium 1343.22mg 29%
Total Carbs 73.46g 24%
Sugars 6.88g 28%
Dietary Fiber 9.51g 38%
Protein 23.67g 47%
Vitamin C 12.4mg 21%
Vitamin A 0.1mg 2%
Iron 164.7mg 915%
Calcium 465.5mg 47%
Amount Per 100 g
Calories 66.91 Kcal (280 kJ)
Calories from fat 23.91 Kcal
% Daily Value*
Total Fat 2.66g 39%
Cholesterol 2.66mg 8%
Sodium 66.45mg 26%
Potassium 142.31mg 29%
Total Carbs 7.78g 24%
Sugars 0.73g 28%
Dietary Fiber 1.01g 38%
Protein 2.51g 47%
Vitamin C 1.3mg 21%
Iron 17.4mg 915%
Calcium 49.3mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
  • 16

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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