Creamy Cheesy Polenta with Mushroom Ragu and Garlic Bread

Few things are more comforting than a warm bowl of creamy polenta. This Italian-style cornmeal porridge is the perfect base for rich, savory toppings. Our version cooks to perfection in just 10 minutes-no constant stirring required! Top it with an ultra-savory mushroom ragu made with meaty mushrooms, juicy tomatoes and aromatic garlic and scallions. It’s luxurious yet simple.

And we haven’t forgotten the side: crispy garlic ciabatta bread that’s perfect for sopping up every last bit of sauce. Buon appetito!

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Ingredients

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup CornmealView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the grape tomatoes. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim and quarter the button mushrooms. Mince or grate half the garlic; halve the remaining garlic cloves crosswise.
2. Heat 1 tablespoon butter and a large drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms, 2 teaspoons Italian seasoning, salt and pepper. Cook, stirring occasionally, until golden brown and tender, 6-8 minutes. Reduce heat to medium.
3. Add the tomatoes, scallion whites, minced garlic and another drizzle of olive oil to the pan. Cook, stirring often, until the tomatoes are just softened, 3-5 minutes. Stir in half the veggie stock concentrate and 1/4 cup water; bring to a simmer. Once simmering, remove the pan from heat.
4. Meanwhile, halve the ciabatta bread horizontally as if making a sandwich. Toast the bread until golden brown and crispy. Rub the cut sides with the halved garlic cloves and drizzle with olive oil. Sprinkle with the remaining Italian seasoning, salt and pepper. Cut each half diagonally to create triangles.
5. In a medium pot, combine 2 1/2 cups water, the remaining veggie stock concentrate and 1 teaspoon salt. Bring to a boil. Once boiling, whisk in the cornmeal. Reduce heat to low and cook, stirring often, until the cornmeal is tender, 8-10 minutes. If the polenta gets too thick, whisk in hot water 1/2 cup at a time.
6. Reheat the mushroom ragù over medium heat; stir in 1 tablespoon butter. Cook until warmed through, 1-2 minutes. Meanwhile, whisk the Italian cheese blend and 2 tablespoons butter into the polenta until melted. Season generously with salt and pepper. Divide the polenta between bowls and top with the ragù. Sprinkle with scallion greens. Serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use instant polenta?

Yes, instant polenta works well and cooks faster. Follow the package instructions for liquid ratios and cooking time.

Can I make this dish vegan?

Absolutely! Substitute the butter with vegan butter or olive oil, use a dairy-free cheese blend and ensure the stock concentrate is vegan.

How do I store leftovers?

Store the polenta and mushroom ragu separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth to loosen the polenta.