Creamy polenta & mushroom ragout

Creamy polenta & mushroom ragout

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(7 ratings)

Prep: 15 mins Cook: 50 mins plus soaking and infusing


Serves 4
Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal643
  • fat31g
  • saturates19g
  • carbs61g
  • sugars10g
  • fibre4g
  • protein25g
  • salt1.8g
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  • small handful dried porcini mushrooms
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 shallot, finely sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 5 thyme sprigs, leaves picked
  • 500g large field mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 200g chestnut mushroom, sliced
  • small glass of red wine
  • 125ml vegetable stock
  • 100g taleggio cheese (or vegetarian alternative), sliced

For the polenta

  • 500ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 bay leaf
  • 3 thyme sprigs
  • 250g instant polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.

  2. For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a ‘crater’ of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

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Comments, questions and tips

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4th May, 2020
It tastes 5 star. It’s only got a one star rating because it’s a complete rip off of Ottolenghi’s recipe
14th Nov, 2016
Just a comment - surely if both cheeses used in this recipe have to be replaced by a vegetarian alternative in order to make it suitable for vegetarians, it shouldn't be labelled as being vegetarian? "Can be made vegetarian" would be more appropriate.
2nd Mar, 2016
For the polenta I use 500ml of chicken stock instead of water and use parmesan. We serve this with the sausage ragu recipe here as well as the mushrooms
14th May, 2014
Delicious. Didn't have the porcini mushrooms but it still turned out great. Will try to hunt them down next time.
9th Apr, 2014
I'd love to try this recipe, but I'd also love to be able to read the description at the top, but your Facebook, Twitter, etc., links are covering it.
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11th Apr, 2014
Hi there, thanks for getting in touch. We're aware that our social media buttons are formatting incorrectly and we're working hard to fix the bug. Thanks for bearing with us in the interim period. All the best, BBC Good Food web team
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