Dishing Up the Dirt

Pan Fried Polenta with Mushroom + Leek Ragu

This is an easy meal to prepare while still feeling quite decadent at the same time. I always have a tube of prep cooked polenta on hand because one of my favorite breakfasts at the moment is pan fried polenta with a smear of pesto and topped with a fried egg. I’m not sure why I haven’t blogged about that simple concoction yet but you should give it a whirl if you’re in a breakfast rut. Also, making your own polenta molds is super easy but I do love the convenience of the tube when I’m short on time.

Anyhow this pan fried polenta with mushroom and leek ragu is quite delicious. The mushrooms are simmered in wine and thickened with a touch of flour and some almond milk. It comes together quickly and can be served as a main course or side dish depending on what you’re in the mood for. Pair with a glass of the leftover white wine that your cooking with and dinner is served!

Cheers from Tumbleweed Farm

Pan Fried Polenta with Mushroom + Leek Ragu

Prep Time: 15 minutes    Cook Time: 20 minutes    Serves: 4

  • 2 Tablespoons olive oil
  • 1 large leek, diced, white and light green parts only
  • 3 cloves of garlic, minced
  • 1 Tablespoon fresh thyme, minced or 1 teaspoon dried thyme
  • 1 1/2 pounds mixed mushrooms, cleaned and sliced
  • 1/2 teaspoon salt
  • 2 Tablespoons flour
  • 1/2 cup dry white wine
  • 1/4 cup unsweetened almond milk
  • 1/2 cup parsley, roughly chopped
  • squeeze of fresh lemon juice
  • 2 Tablespoons grapeseed oil (or another neutral high heat oil)
  • 1 (18 ounce) tube of pre cooked polenta, drained and sliced into 1/2 inch thick rounds
  • pinch of salt


  1. Heat the olive oil in a large skillet over medium high heat. Add the leek and garlic and cook, stirring occasionally, until fragrant and translucent. About 5 minutes. Stir in the thyme and continue to cook for 1 minute longer. Add the sliced mushrooms and 1/2 teaspoon salt. Cook, stirring often until they release some of their liquid, about 8 minutes. Stir in the flour and cook until the flour is no longer visible. Add the wine and almond milk and continue to cook until the mixture is thick and creamy. Taste test and adjust seasonings as needed. Keep the ragu on low heat until ready to serve.
  2. Heat the grapeseed oil in a skillet over medium high heat. Once the oil is hot add the polenta rounds and cook until lightly browned, about 2 minutes per side.
  3. To serve, divide the polenta rounds between plates and top with the ragu, parsley and a tiny squeeze of fresh lemon juice.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *This recipe is lightly adapted from Local Milk

Leave a Reply

5 thoughts on “Pan Fried Polenta with Mushroom + Leek Ragu

  1. Sandy Metzler says:

    Can’t wait to try this recipe, Andrea! Looks so satisfying!

  2. Quick meals like this are key to my survival. I love the looks of this ragu and polenta is always amazing!

  3. Barbara says:

    This sounds and looks delicious

  4. Resa says:

    This recipe was so simple and delicious! Seriously something awesome to add to the rotation of feeding myself and roomie. First time making polenta I am in love! Thank you, keep it up!

    1. Andrea says:

      So happy you enjoyed this recipe! Happy cooking!

  5. Andrea says:

    Another delicious recipie! I used an herb & garlic polenta, portabella, oyster, shiitake, crimini & button mushrooms – YUM!!

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