Description
A comforting Italian-inspired dish featuring golden, crispy polenta rounds topped with a rich, savory mushroom ragù and freshly grated Parmesan cheese.
Ingredients
Scale
For the Crust:
- 1 tube (18 oz) pre-cooked polenta, sliced into 1/2-inch rounds
- 2 tablespoons olive oil, divided
- 1 pound mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine or vegetable broth
- 1 (14.5 oz) can crushed tomatoes
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange polenta rounds on a baking sheet, brush with 1 tablespoon olive oil, and bake for 20-25 minutes until golden and crispy, flipping halfway through.
- While polenta bakes, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Add mushrooms to the skillet and cook until they release their liquid and brown, about 8-10 minutes. Pour in white wine or broth, scraping up any browned bits, and simmer until reduced by half.
- Stir in crushed tomatoes, thyme, salt, and pepper. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the ragù thickens. Stir in 1/2 cup Parmesan until melted.
- To serve, place crispy polenta rounds on plates, spoon mushroom ragù over the top, and garnish with extra Parmesan and fresh parsley.
Notes
You can customize the seasonings to taste.