Fried Polenta Squares with Creamy Mushroom Ragu
Fried Polenta Squares with Creamy Mushroom Ragu pairs crisp-edged, cheesy polenta with a rich mushroom sauce scented with thyme, garlic, and white wine. The ragu’s earthy depth and touch of cream balance a bright hint of lemon and parsley. Serve this comforting side or light main for cool evenings or a cozy dinner party.
- Prep2 hrs 30 mins
- Cook1 hr 15 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Fried Polenta Squares with Creamy Mushroom Ragu, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 56 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 11 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 100 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 30
- Heart Health
- 49
- Metabolic
- 52
- Digestive
- 23
- Inflammatory
- 33
- Performance
- 51
- General Wellness
- 1
Bring 4 cups of water to a boil. Whisk in the polenta. When it starts to thicken, lower the heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and 1/4 teaspoon of salt. Continue stirring until the cheese melts and is no longer visible. Remove from the heat.
- 2
Line an 8x11 inch baking dish with Reynolds Wrap Aluminum Foil and carefully pour the polenta into the dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
- 3
While the polenta chills, make the ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and sauté until fragrant and translucent, about 5 minutes, stirring often to prevent browning. Add the mushrooms and thyme and cook over medium-high heat until the mushrooms begin to release their liquid. Add 1/2 teaspoon of salt and cook another 5 minutes until they soften further.
- 4
Add the flour and stir until it is no longer visible, about 1 minute. Add the wine, cream, and sugar, and bring to a simmer. Taste and adjust the salt if desired. Simmer until thick and creamy and the mushrooms are well coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
- 5
Slice the polenta into squares of your preferred size. Wipe the skillet clean, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares until golden brown and warmed through. To serve, top the squares with the warm mushroom ragu.
- Calories 343.31 kcal Moderate 17%
- Protein 9.51 g Moderate 19%
- Carbohydrate 40.27 g 15%
- Total Fat 15.35 g Moderate 20%
- Saturated Fat 6.11 g High 31%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 25.87 mg Moderate 9%
- Sodium 767.9 mg High 33%
- Dietary Fiber 12.49 g Good Source 45%
- Total Sugars 15.48 g --
- Added Sugars 9.91 g Moderate 20%
- Calcium 187.95 mg Moderate 14%
- Iron 8.01 mg Good Source 45%
- Potassium 765.46 mg Moderate 16%
- Vitamin A 146.8 mcg Moderate 16%
- Vitamin C 18.54 mg Good Source 21%
- Vitamin D 0.2 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Fried Polenta Squares with Creamy Mushroom Ragu is made with 16 ingredients and serves 4. It takes about 3 hrs 45 mins and is rated medium. Key ingredients include All Purpose Flour, Dried Parsley, Fresh Thyme, and Grated Parmesan Cheese. Each serving provides about 343.31 kcal, and is a good source of fiber.
Recipe Questions
- What is Fried Polenta Squares with Creamy Mushroom Ragu made of?
- The main ingredients are All-Purpose Flour, Dried Parsley, Fresh Thyme, Grated Parmesan Cheese, Heavy Cream. The full list of 16 is above.
- How long does it take to make Fried Polenta Squares with Creamy Mushroom Ragu?
- About 3 hrs 45 mins in total: 2 hrs 30 mins to prepare and 1 hr 15 mins to cook.
- How many calories are in one serving?
- One serving provides about 343.31 kcal. The full nutrition breakdown is above.
- Is Fried Polenta Squares with Creamy Mushroom Ragu easy to make?
- This recipe is rated medium, with 16 ingredients and 5 steps.
- Is Fried Polenta Squares with Creamy Mushroom Ragu healthy?
- Fried Polenta Squares with Creamy Mushroom Ragu has an easyChef Pro health score of 52/100. Per serving, it provides 343.31 calories and 9.51 g of protein, or 19% of the Daily Value. It is a good source of dietary fiber, iron and vitamin C. Worth noting per serving: sodium at 767.9 mg (33% of the Daily Value), saturated fat at 6.11 g (31% of the Daily Value) and added sugars at 9.91 g (20% of the Daily Value). It contains Milk, Wheat, Gluten, Garlic, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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