Broiled Polenta with Mushroom Ragout

Prep Time:
1 hrs
Total Time:
1 hrs

This polenta with mushrooms and goat cheese can be a side dish or a meal in itself.


For the Broiled Polenta:

  • 1 tablespoon olive oil, plus more for pan and baking sheet

  • 1 recipe Soft Polenta

For the Mushroom Ragout:

  • 2 tablespoons olive oil

  • ½ large red onion, finely chopped

  • 2 packages (10 ounces each) white or cremini mushrooms, halved (or quartered, if large)

  • Coarse salt and ground pepper

  • ½ teaspoon crushed dried rosemary

  • 2 tablespoons tomato paste

  • 1 teaspoon balsamic vinegar

  • 4 ounces goat cheese, crumbled (about 1 cup)

  • Wilted Spinach and Cherry Tomatoes, optional


  1. Brush an 8 1/2-by-4 1/2-inch loaf pan lightly with oil. Pour soft polenta into pan; smooth top. Cover with plastic wrap, and refrigerate until chilled and firm to the touch, about 3 hours and up to 3 days.

  2. Meanwhile, make mushroom ragout: In a large skillet, heat oil over medium. Add onion; cook, stirring often, until soft, about 5 minutes. Add mushrooms; season generously with salt and pepper. Cover and cook until mushrooms release their juices, about 10 minutes.

  3. Uncover pan; raise heat to high. Cook, stirring often, until liquid has evaporated and mushrooms are brown, 2 to 3 minutes. Add rosemary, tomato paste, and 2 cups water. Simmer until sauce has thickened, 10 to 15 minutes. Stir in vinegar.

  4. Meanwhile, heat broiler. Invert polenta onto a cutting board: cut into 12 to 14 slices, each 1/2 inch thick. Brush a rimmed baking sheet with oil. Arrange slices in a single layer; brush with oil. Broil 4 inches from heat, without turning, until golden and browning in spots, 10 to 20 minutes. Divide among plates; top with mushroom ragout, and sprinkle with goat cheese. Serve with Wilted Spinach and Cherry Tomatoes, if desired.

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