Polenta with Mushroom Ragout

A comforting dish of creamy polenta topped with a flavorful mushroom ragout made with fresh vegetables. The tender mushrooms, sweet corn, and tomatoes create a delicious sauce that perfectly complements the smooth, golden polenta.

4 servings

16 min

Published October 4, 2025

Ingredients

•2 cups water
•½ cup yellow cornmeal
•¼ teaspoon salt
•¼ teaspoon freshly ground black pepper
•1 tablespoon unsalted butter
•1 tablespoon peanut oil
•1 small onion
•5 ounces mushrooms
•3 cloves garlic
•4 whole plum tomatoes
•2 ears corn
•½ cup chicken stock
•¼ teaspoon salt
•⅛ teaspoon freshly ground black pepper
•2 tablespoons fresh chives

Cooking Instructions

1.
Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.
8 min
2.
Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.
6 min
3.
To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.
2 min

Ingredients

•2 cups water

•½ cup yellow cornmeal

•¼ teaspoon salt

•¼ teaspoon freshly ground black pepper

•1 tablespoon unsalted butter

•1 tablespoon peanut oil

•1 small onion

•5 ounces mushrooms

•3 cloves garlic

•4 whole plum tomatoes

•2 ears corn

•½ cup chicken stock

•¼ teaspoon salt

•⅛ teaspoon freshly ground black pepper

•2 tablespoons fresh chives

Cooking Instructions

Bring the water to a boil in a medium saucepan. Sprinkle the cornmeal on top while mixing it in with a whisk, and stir in the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid to prevent splattering, and cook gently for 6 to 8 minutes, stirring occasionally, until the polenta is cooked and has the consistency of a creamy puree. Set aside, covered.

8 min

Heat the butter and oil in a large saucepan. When they are hot, add the onion and sauté for 30 seconds. Add the mushrooms and sauté over high heat for about 2 minutes, until the liquid emerges from them and evaporates. Add the garlic, tomatoes, corn, chicken stock, salt, and pepper and bring to a strong boil. Reduce the heat to medium and cook for 2 to 3 minutes.

6 min

To serve, ladle the polenta into the center of four soup plates and pour the mushroom ragout on top of and around it. Sprinkle with the chives and serve.

2 min