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.
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.
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.
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.
Spoon warm mushroom ragù over crisped polenta rounds.
Garnish with herbs, cheese, or a light drizzle of truffle oil.
Wine:
Pinot Noir or Barbera
Dry sherry or aged Chardonnay
Earthy Syrah or Grenache for a deeper flavor match
Other Bites to Pair With:
Roasted Beet & Goat Cheese Skewers
Mini Caprese Skewers with Balsamic Glaze
Parmesan Truffle Popcorn Cones
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.
20 servings