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Individual creamy polenta and mushroom ragu pots

This decadent polenta recipe shows that comfort food can be vegetarian, too.

Creamy individual polenta and mushroom ragu pots

The thing I love about polenta is that it’s quick. Most comfort foods seem to take hours on end to get that creamy, comforting goodness to them. Polenta does that in about 10 minutes on the stove. Can’t beat that. These individual pots of creamy, cheesy polenta and mushroom ragu prove that you don’t need meat to get a hearty satisfying meal.

Individual creamy polenta and mushroom ragu pots recipe

Serves 2-4


For the polenta

  • 1 cup vegetable broth
  • 1-1/2 cups milk
  • 3/4 cup polenta
  • 1/2 cup grated Italian blend cheese (mozzarella and/or Parmesan)
  • 1 tablespoon butter
  • Salt and pepper, to taste

For the mushroom ragu

  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 1 tablespoon chopped rosemary
  • 8 ounces sliced mushrooms
  • Splash red wine (about 1-2 tablespoons)
  • Salt and pepper, to taste


  1. Bring the broth and milk to a boil in a medium saucepan.
  2. Meanwhile, start the mushrooms by heating the olive oil in a skillet over medium-high heat. Once hot, add the shallots and rosemary and sauté for 2 minutes. Add the mushrooms, toss to coat in the olive oil and cook for 10 minutes until they’ve released all their water and browned. Add the wine and let reduce for another 2-3 minutes. Season with salt and pepper, turn off the heat and set aside.
  3. Once milk and broth mixture is boiling, reduce the heat to low and slowly pour in the polenta. Stir constantly for about 10 minutes until thickened.
  4. Add the cheese and butter and stir until melted. Season with salt and pepper to taste.
  5. Pour the polenta into individual ramekins and top with a spoonful of the mushroom ragu.
  6. Garnish with more grated cheese.
Creamy individual polenta and mushroom ragu pots

More polenta recipes

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Polenta with sautéed spinach and tomato sauce

Chorizo ragu over creamy polenta

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