Creamy Polenta Bites with Mushroom Ragu
Crispy polenta rounds topped with a rich wild mushroom ragu. Perfect cocktail party bite. This is one of those recipes I keep coming back to, and once you try it you will totally understand why. Perfect for Kansas City gatherings, game days, or just a cozy night in.
Why You’ll Love This Recipe
It comes together fast, uses simple ingredients, and honestly tastes like you spent way more time on it than you did. Whether you are hosting friends or just treating yourself, this one never disappoints.
Ingredients
- polenta
- mixed mushrooms
- garlic
- thyme
- white wine
- cream
- parmesan
How to Make It
Gather all your ingredients and prep everything before you start. Follow the recipe card below for full step-by-step instructions. Take your time, let the flavors come together, and taste as you go.
Every kitchen is a little different and that’s what makes cooking so fun. Adjust seasoning to your taste and make it your own.
What I Use to Make This
- Lodge Cast Iron Skillet — my most-used pan in the kitchen
- OXO Good Grips Mixing Bowls — sturdy, stackable, and dishwasher safe
- Microplane Zester/Grater — perfect for citrus and hard cheeses
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Creamy Polenta Bites with Mushroom Ragu
Ingredients
Method
- Bring the broth to a boil and whisk in the polenta. Cook, stirring, until thick, about 15 minutes. Stir in Parmesan and butter.
- Pour the polenta into a lined pan and chill until firm, then cut into squares.
- For the ragu, saute the mushrooms in olive oil until browned. Add garlic and tomato paste and cook 1 minute.
- Deglaze with red wine, add thyme, and simmer until saucy.
- Crisp the polenta squares in a hot oiled skillet, then top each with a spoonful of ragu.
