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Baked Polenta with Tomato Mushroom Ragu

  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 20m


  • 1 tbsp. Butter, melted
  • 1 c Polenta, raw uncooked
  • 2 c Chicken stock
  • 1 1/2 c Warm water
  • 4 tbsp. Parmesan, freshly grated
  • 4 tbsp. Olive oil
  • 1/2 Red onion, diced
  • 2 Garlic cloves, minced
  • 5 oz Shitake or baby bella mushrooms (1 package), cleaned and sliced
  • 1 Diced tomatoes can (15 oz), with juice
  • Sea salt
  • Freshly ground pepper
  • 5 oz Goat cheese


  1. Preheat the oven to 350°F. Grease an 8" square or 9x6" baking dish with butter.
  2. Add polenta, chicken stock, warm water, melted butter, and 1 teaspoon salt. Stir to combine with a fork.
  3. Bake for 45 minutes. Remove from the oven, sprinkle with 4 tbsp parmesan, and bake for another 10 minutes, until set.
  4. In a saucepan, warm 1 tbsp olive oil over medium-high heat. Add the onion and sauté until soft, 5 minutes. Add the garlic and cook for another minute.
  5. Add the tomatoes with their juices, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for 15-20 minutes.
  6. Meanwhile, in a large pan, warm 2 tbsp olive oil over medium-high heat. Add mushrooms, season with salt and pepper, and sauté until the mushrooms release their liquid and soften a bit, 6-8 minutes. Remove from from the pan, leaving liquid behind, and set aside. Discard leftover liquid.
  7. When the polenta is done, remove from the oven and pour the tomato sauce over the polenta. Distribute the mushrooms over the sauce. Add even dollops of the goat cheese around the top of the dish (for example, if using a 9x6" dish, 8 dollops will do).
  8. When serving, be sure each dish has one dollop of goat cheese. When eating, mix the serving together and enjoy.