Mini Polenta Cakes with Mushroom Ragù are more than just a recipe they’re a love letter to fall. As the leaves shift into golden hues and cooler days invite us to slow down, this dish brings comfort, depth, and rustic elegance to the table. My story with polenta goes back to chilly Tuscan evenings when Nonna would spoon creamy polenta onto our plates, always topped with something earthy and rich. Years later, after discovering my gluten intolerance, I knew I had to recreate that warmth without the wheat.
Table of Contents
These Mini Polenta Cakes with Mushroom Ragù have become a reader favorite for their easy preparation, satisfying flavor, and seasonal coziness. They’re crispy on the outside, creamy inside, and topped with a mushroom sauce that’s deeply savory and herby everything a fall dish should be.
Mini Polenta Cakes with Mushroom Ragù
Equipment
- saucepan
- whisk
- baking tray
- parchment paper
- cookie cutter or glass rim
- skillet
- wooden spoon
Ingredients
- 1 cup medium-grind cornmeal
- 4 cups water or vegetable broth
- 0.5 tsp sea salt
- 2 tbsp olive oil (plus more for brushing)
- 0.25 cup grated Parmesan or nutritional yeast
- 2 tbsp olive oil (for ragù)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 sprig fresh thyme
- 1 lb mixed mushrooms (cremini, shiitake, oyster), chopped
- 0.25 cup dry white grape juice (or alcohol-free white wine)
- 0.5 cup vegetable broth (for ragù)
- salt and pepper to taste
- 1 tbsp fresh parsley
Instructions
- Bring the broth or water and salt to a boil. Gradually whisk in cornmeal. Reduce heat and stir often for 20–25 minutes until thick. Stir in olive oil and Parmesan or nutritional yeast.
- Spread cooked polenta onto a parchment-lined tray, about ½-inch thick. Let cool completely, then refrigerate 30–60 minutes until firm. Cut into rounds using a cookie cutter or glass rim.
- In a skillet, heat olive oil over medium heat. Sear the Mini Polenta Cakes on both sides until golden and crispy—about 3–4 minutes per side. Transfer to a plate lined with paper towels.
- In the same skillet, heat olive oil. Add onions and cook until soft, then garlic and thyme. Stir in mushrooms and cook until browned. Deglaze with grape juice, then add broth. Simmer until thickened. Season to taste and finish with parsley.
- Spoon hot Mushroom Ragù over warm Mini Polenta Cakes, garnish with extra herbs, and serve immediately.
Notes
Nutrition
Ingredients List
For the Mini Polenta Cakes:
- 1 cup medium grind cornmeal
- 4 cups water or vegetable broth
- ½ teaspoon sea salt
- 2 tablespoons olive oil (plus more for brushing)
- ¼ cup grated Parmesan or nutritional yeast
For the Mushroom Ragù:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 sprig fresh thyme
- 1 pound mixed mushrooms (cremini, shiitake, oyster), chopped
- ¼ cup dry white grape juice (or alcohol-free white wine)
- ½ cup vegetable broth
- Salt and pepper to taste
- 1 tablespoon fresh parsley
How to Make Mini Polenta Cakes with Mushroom Ragù
1. Cook the Polenta
Bring the broth or water and salt to a boil. Gradually whisk in cornmeal. Reduce heat and stir often for 20–25 minutes until thick. Stir in olive oil and Parmesan or nutritional yeast.
2. Set the Polenta
Spread cooked polenta onto a parchment-lined tray, about ½-inch thick. Let cool completely, then refrigerate 30–60 minutes until firm. Cut into rounds using a cookie cutter or glass rim.
3. Sear the Cakes
In a skillet, heat olive oil over medium heat. Sear the Mini Polenta Cakes on both sides until golden and crispy about 3–4 minutes per side. Transfer to a plate lined with paper towels.
4. Make the Mushroom Ragù
In the same skillet, heat olive oil. Add onions and cook until soft, then garlic and thyme. Stir in mushrooms and cook until browned. Deglaze with grape juice, then add broth. Simmer until thickened. Season to taste and finish with parsley.
5. Assemble
Spoon hot Mushroom Ragù over warm Mini Polenta Cakes, garnish with extra herbs, and serve immediately.
Tips for Perfect Mini Polenta Cakes with Mushroom Ragù
- Use a medium grind cornmeal to ensure your Mini Polenta Cakes hold shape while still creamy inside.
- Don’t skip chilling the polenta it’s essential for clean cuts and crisp edges.
- For richer flavor, cook the ragù with dried porcini mushrooms or splash in coconut cream at the end.
- Pair with Gluten-Free Lasagna Soup or serve as a starter alongside Parmesan Garlic Cauliflower Bites for a warm fall spread.
Flavorful Variations
Vegan & Gluten Free
This recipe is naturally gluten free. To make it vegan, simply use nutritional yeast instead of Parmesan in the Mini Polenta Cakes.
Add Roasted Veggies
Stir some leftovers from Roasted Veggie and Brown Rice Bowls into the mushroom ragù for an even heartier twist.
Sweet Potato Mash In
For a fall-inspired flavor boost, mix mashed sweet potato into the polenta. Or serve with Sweet Potato and Black Bean Bowls on the side.
Mini Appetizer Format
Make smaller Mini Polenta Cakes with Mushroom Ragù for finger foods top each one with a dab of mushroom ragù and a sprinkle of chives.
Storage & Reheating
Refrigerate:
Store polenta cakes and mushroom ragù in separate airtight containers for up to 4 days.
Reheat:
Reheat Mini Polenta Cakes in a skillet until crisp. Warm the ragù on the stove or microwave with a splash of broth.
Freeze:
Freeze the cooked cakes with parchment in between. Reheat straight from frozen.
Why Mini Polenta Cakes with Mushroom Ragù Are a Fall Favorite
There’s a reason why Mini Polenta Cakes with Mushroom Ragù are so loved they capture everything fall is about. They’re comforting, savory, and make your home smell incredible while cooking. The combination of golden polenta and earthy mushroom ragù is both rustic and elegant.
Need a full gluten-free meal plan? Pair this dish with something sweet like Pumpkin Spice Overnight Oats or Gluten-Free Apple Crisp for dessert. Or try it with Quinoa and Roasted Veggie Salad Jars for meal prep lunches.
Conclusion
Whether you’re hosting friends, meal prepping for the week, or craving something warm on a cold evening, Mini Polenta Cakes with Mushroom Ragù deliver on all fronts. They’re rich, naturally gluten free, and full of autumn comfort exactly what the season calls for. Try them once, and you’ll find them in regular rotation just like my readers have.
Can I make the polenta cakes in advance?
Yes! You can cook and chill the polenta up to 3 days in advance, then slice and sear when ready.
What mushrooms work best?
A blend of cremini, shiitake, and oyster mushrooms gives the best flavor. You can also add porcini for richness.
Can I bake the cakes instead of frying?
Absolutely. Brush with olive oil and bake at 400°F for 20 minutes, flipping once.
Is this kid friendly?
Yes! Kids love the crispy polenta. You can tone down the herbs or use a smoother mushroom blend if needed.