These Polenta Rounds with Mushroom Ragù are an elegant vegetarian appetizer featuring crispy, golden polenta medallions topped with a rich, savory blend of mushrooms, garlic, and herbs. A perfect starter for dinner parties, wine nights, or cozy gatherings.
Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsMakes 18–20 rounds
For the Polenta
1 cup coarse cornmeal or polenta
4 cups vegetable or chicken broth
½ tsp salt
2 tbsp butter (or olive oil)
½ cup Parmesan cheese, grated
Optional: ½ tsp garlic powder or fresh herbs (thyme, rosemary)
For the Mushroom Ragù
2 tbsp olive oil
1 tbsp butter
1 small shallot, minced
2 cloves garlic, minced
10 oz mixed mushrooms (cremini, shiitake, oyster), finely chopped
¼ cup dry white wine or broth
1 tbsp balsamic vinegar
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & pepper to taste
Optional: 2 tbsp heavy cream for richness or 1 tbsp mascarpone
Garnish
Fresh parsley, thyme, or microgreens
Extra Parmesan or a drizzle of truffle oil (optional)
Make the Polenta
1
In a saucepan, bring broth to a simmer. Whisk in polenta slowly to prevent lumps.
Cook over low heat, stirring often, for 15–20 minutes until thick and creamy.
Stir in butter and Parmesan. Adjust seasoning.
Pour polenta into a parchment-lined 9x13” pan and spread to ½-inch thickness.
Chill for at least 1 hour , or until firm.
Cut & Crisp the Polenta
2
Once set, cut into rounds using a 2–2.5” cutter.
Heat oil in a skillet over medium-high and sear polenta rounds for 2–3 minutes per side until golden and crispy.
Alternatively, brush with oil and bake at 425°F (220°C) for 15 minutes, flipping halfway.
Prepare the Mushroom Ragù
3
Heat olive oil and butter in a skillet. Sauté shallot and garlic until fragrant (2 min).
Add mushrooms, thyme, salt, and pepper. Cook 8–10 minutes until moisture evaporates and mushrooms brown.
Deglaze with wine and balsamic vinegar; cook until liquid reduces.
Optional: Stir in cream or mascarpone for a rich, velvety finish.
Assemble
4
Spoon warm mushroom ragù over crisped polenta rounds.
Garnish with herbs, cheese, or a light drizzle of truffle oil.
Pairing Suggestions
Tips & Notes
6
Make ahead: Polenta can be cooked and chilled up to 2 days ahead. Sear just before serving.
Shortcut: Use store-bought pre-cooked polenta tubes. Slice and sear directly!
Vegan option: Use olive oil, plant-based cheese (or nutritional yeast), and skip dairy in ragù.
Add protein: Top with a sliver of prosciutto or a poached quail egg for luxe presentation.
Ingredients Makes 18–20 rounds
For the Polenta
1 cup coarse cornmeal or polenta
4 cups vegetable or chicken broth
½ tsp salt
2 tbsp butter (or olive oil)
½ cup Parmesan cheese, grated
Optional: ½ tsp garlic powder or fresh herbs (thyme, rosemary)
For the Mushroom Ragù
2 tbsp olive oil
1 tbsp butter
1 small shallot, minced
2 cloves garlic, minced
10 oz mixed mushrooms (cremini, shiitake, oyster), finely chopped
¼ cup dry white wine or broth
1 tbsp balsamic vinegar
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt & pepper to taste
Optional: 2 tbsp heavy cream for richness or 1 tbsp mascarpone
Garnish
Fresh parsley, thyme, or microgreens
Extra Parmesan or a drizzle of truffle oil (optional)
Directions Make the Polenta
1
In a saucepan, bring broth to a simmer. Whisk in polenta slowly to prevent lumps.
Cook over low heat, stirring often, for 15–20 minutes until thick and creamy.
Stir in butter and Parmesan. Adjust seasoning.
Pour polenta into a parchment-lined 9x13” pan and spread to ½-inch thickness.
Chill for at least 1 hour , or until firm.
Cut & Crisp the Polenta
2
Once set, cut into rounds using a 2–2.5” cutter.
Heat oil in a skillet over medium-high and sear polenta rounds for 2–3 minutes per side until golden and crispy.
Alternatively, brush with oil and bake at 425°F (220°C) for 15 minutes, flipping halfway.
Prepare the Mushroom Ragù
3
Heat olive oil and butter in a skillet. Sauté shallot and garlic until fragrant (2 min).
Add mushrooms, thyme, salt, and pepper. Cook 8–10 minutes until moisture evaporates and mushrooms brown.
Deglaze with wine and balsamic vinegar; cook until liquid reduces.
Optional: Stir in cream or mascarpone for a rich, velvety finish.
Assemble
4
Spoon warm mushroom ragù over crisped polenta rounds.
Garnish with herbs, cheese, or a light drizzle of truffle oil.
Pairing Suggestions
Tips & Notes
6
Make ahead: Polenta can be cooked and chilled up to 2 days ahead. Sear just before serving.
Shortcut: Use store-bought pre-cooked polenta tubes. Slice and sear directly!
Vegan option: Use olive oil, plant-based cheese (or nutritional yeast), and skip dairy in ragù.
Add protein: Top with a sliver of prosciutto or a poached quail egg for luxe presentation.
Polenta Rounds with Mushroom Ragù
