Polenta with Sun-Dried Tomato and Mushroom Ragu

Polenta with Sun-Dried Tomato and Mushroom Ragu

  • Prep: 20 min
  • Cook Time: 45 min
  • Total: 1 hr 5 min
  • Serving: 6
This recipe calls for pre-cooked polenta that you can buy in a 24 ounce tube or chub package found in the refrigerator section or dry goods section of the supermarket. It comes in a variety of flavors from plain to basil garlic.


  • 1 24 ounce tube precooked polenta
  • Olive oil
  • 4 sun-dried tomato halves (not oil packed)
  • ½ ounce dried wild mushrooms
  • 1 teaspoon olive oil (use garlic oil if available)
  • 1 (8 ounce) onion, chopped (about 1 ¼ cup)
  • 2 garlic cloves, minced
  • ½ cup dry red wine
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 tablespoon dried oregano
  • 1 pound brown mushrooms or a mix of wild mushrooms, sliced
  • 1 (28 ounce) can Italian peeled tomatoes, undrained, chopped
  • Pinch sugar
  • Pinch or two salt
  • Black pepper to taste
  • 2 tablespoons grated Romano or Parmesan cheese
  • Chopped fresh parsley


  1. To prepare pre-cooked polenta:
  2. Remove polenta from wrapper, draining if necessary. Pat dry.
  3. Slice the polenta chub into 24 ( ¼ inch) slices, or larger if preferred.
  4. Lightly brush the slices with olive oil.
  5. Try garlic-infused olive oil for a richer taste. Simply heat one cup of olive oil and 3 to 4 garlic cloves on low heat for 5 to 10 minutes, set aside and let steep, keep the extra bottled in the refrigerator.
  6. Use on polenta, fresh bread, or in any dish needing a garlic kick.
  7. To Grill:
  8. Arrange slices on lightly oiled grill or grill pan over medium-low heat.
  9. Cook until underside is golden, about 5 minutes. Flip and cook for another 5 minutes.
  10. A grill pan may require longer cooking.
  11. To Roast:
  12. Preheat oven to 500 degrees F.
  13. Arrange slices on a heavy baking sheet and season with just a pinch of salt.
  14. Roast in the oven for 15 to 20 minutes or until golden.
  15. Pour hot water over sun-dried tomatoes and dried mushrooms in a small bowl.
  16. Set aside and let steep for at least 15 minutes. Drain reconstituted tomatoes and mushrooms with a strainer and reserve the tomato-mushroom liquid. Squeeze excess liquid from tomatoes and mushrooms then coarsely chop and set aside.
  17. Measure out ¼ cup of reserved liquid and set aside.
  18. Heat oil on medium in a medium-sized nonstick saucepan.
  19. Cook onion and garlic, stirring frequently, until onion is soft, about 5 minutes.
  20. Pour the ¼ cup tomato-mushroom liquid into saucepan with onions and garlic.
  21. Add red wine, thyme, and oregano.
  22. Turn heat to medium-high and bring mixture to a boil for 1 minute.
  23. Add fresh sliced mushrooms and cook, stirring occasionally, for 2 to 3 minutes.
  24. Add canned tomatoes and their juices, chopped sun-dried tomatoes and mushrooms, sugar, salt and pepper.
  25. Partially cover and lower heat to medium-low. Simmer, stirring occasionally, until mixture thickens, about 15 minutes.
  26. Spoon over polenta and sprinkle with cheese and parsley.


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