Polenta gratin with mushroom ragout

Total time: 3hr 20m
Preparation Time: 70m

For 6 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 532 Kcal, 23g Protein, 55g Carbohydrates, 22g Fat


  • Polenta
  • 1.2 litres milk
  • 330 g Polenta Farina Bona Onsernone (Slow Food)
  • 80 g Parmesan or mature Alpine cheese, grated
  • salt and pepper to taste
  • Mushroom ragout
  • 2 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 2 carrots, cut into approx. 1 cm cubes
  • 100 g celeriac, cut into approx. 1 cm cubes
  • 2 tbsp tomato puree
  • 2 bay leaf
  • 3 thyme sprigs
  • 1.5 dl red wine (e.g. Merlot)
  • 2 dl vegetable bouillon
  • 2 tbsp butter
  • 300 g mushrooms, cut into pieces
  • 400 g mixed mushrooms (e.g. porcini, chanterelle), cut into pieces
  • 0.5 bunch flat-leaf parsley, finely chopped
  • salt and pepper to taste
  • Gratin
  • 40 g Parmesan or mature Alpine cheese, grated

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  • Polenta

    Bring the milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 45 mins. to create a thick paste, stirring frequently. Stir in the cheese, season. Spread the polenta (approx. 1.5 cm thick) on a baking tray lined with baking paper, leave to cool ca. 2 hours. Cut out approx. 6 cm circles.
  • Mushroom ragout

    Heat the oil in a pan, sauté the onion, garlic and vegetables. Add the tomato puree, bay leaf and thyme, briefly sauté. Pour in the wine and stock, bring to the boil, then reduce the heat and simmer the vegetables for approx. 20 mins. Heat the butter in a frying pan, briefly sauté the mushrooms, add to the vegetables, simmer for approx. 5 mins. Stir in the parsley, season.
  • Gratin

    Transfer the mushroom ragout to a greased, ovenproof dish (approx. 3 l). Spread the polenta rounds on top, sprinkle with cheese. Gratinate for approx. 10 mins. in the centre of an oven preheated to 200°C.

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