Veggie Ragu with Cheesy Polenta Recipe

This hearty Veggie Ragu with Cheesy Polenta is made with carrots, celery, mushrooms, crushed tomatoes, fresh herbs, and Parmesan cheese. The result is a rich and savory vegetable sauce served over an incredibly creamy polenta, creating a satisfying main course. Perfect for a cozy weeknight dinner, this recipe makes enough for 4 people and will warm you up from the inside out.

Veggie Ragu with Cheesy Polenta Ingredients

For the Veggie Ragu:

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 8 ounces cremini mushrooms, roughly chopped
• 4 cloves garlic, minced
• 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper to taste

For the Cheesy Polenta:

• 4 cups water or vegetable broth
• 1 cup yellow cornmeal (polenta)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• Fresh parsley, for garnish

How To Make Veggie Ragu with Cheesy Polenta

1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery (this combination is called a mirepoix) and cook until softened, about 8-10 minutes.
2. Cook the mushrooms and garlic: Add the chopped mushrooms to the pot and cook until they have released their moisture and started to brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Simmer the ragu: Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes. Add the crushed tomatoes, vegetable broth, oregano, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 45 minutes to an hour, allowing the flavors to meld. Remove the bay leaf before serving.
4. Prepare the polenta: While the ragu simmers, bring 4 cups of water or broth to a boil in a medium saucepan. Slowly whisk in the cornmeal until no lumps remain.
5. Cook and finish the polenta: Reduce the heat to low and simmer, whisking frequently, for 20-25 minutes, or until the polenta is thick and creamy. Remove from the heat and stir in the Parmesan cheese and butter until fully melted. Season with salt and pepper.
6. Serve the dish: Spoon a generous amount of cheesy polenta into bowls. Top with the veggie ragu and garnish with fresh parsley.

Recipe Tips

• Chop Veggies Finely: For a true ragu texture, chop the onion, carrots, and celery very finely. This helps them break down during the long simmer, creating a richer, more cohesive sauce.
• Don’t Skip the Simmer: The long, slow simmer is crucial for developing deep, complex flavors in the ragu. Rushing this step will result in a sauce that tastes more like plain tomatoes and vegetables.
• Whisk Polenta Constantly: When you first add the cornmeal to the boiling water, whisk constantly to prevent lumps. Afterward, frequent whisking keeps the polenta from sticking to the bottom of the pan and ensures a smooth, creamy texture.
• Use Good Quality Parmesan: Since the Parmesan cheese is a key flavor in the polenta, use a good quality block and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can make the polenta grainy.

What To Serve Veggie Ragu

This Veggie Ragu with Cheesy Polenta is a complete meal on its own, but it pairs wonderfully with a few simple sides. Serve it with a piece of crusty garlic bread for dipping into the rich sauce. A simple green salad with a light vinaigrette dressing offers a fresh, crisp contrast. For a beverage pairing, a glass of the same red wine you used in the ragu is an excellent choice.

How To Store Veggie Ragu Leftovers

• Refrigerate: Store the ragu and polenta in separate airtight containers in the refrigerator for up to 4 days. The polenta will solidify when chilled. To reheat, add a splash of milk or broth and warm it on the stove, whisking until it becomes creamy again.
• Freeze: The veggie ragu freezes beautifully. Store it in a freezer-safe container for up to 3 months. Polenta does not freeze well, as its texture changes upon thawing, so it’s best to make it fresh.

Veggie Ragu with Cheesy Polenta Nutrition Facts

• Serving size: 1/4 of the recipe
• Calories: 485 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 950mg
• Total Carbohydrate: 59g
• Dietary Fiber: 11g
• Sugars: 15g
• Protein: 16g

Frequently Asked Questions

• Can I make this recipe vegan? Yes, this recipe is easy to make vegan. For the polenta, simply use a plant-based butter and a vegan parmesan substitute or 2-3 tablespoons of nutritional yeast for a cheesy flavor. Ensure you use vegetable broth in both the ragu and the polenta.
• What other vegetables can I add to the ragu? This ragu is very versatile. You can add other vegetables like finely diced zucchini, eggplant, or red bell peppers. Add them at the same time as the mushrooms to allow them to cook down properly.
• Is there a non-alcoholic substitute for the red wine? If you prefer to cook without alcohol, you can omit the red wine. Replace it with an equal amount of extra vegetable broth and add 1 tablespoon of balsamic vinegar to provide a similar depth and acidity.

Try More Recipes:

• Veggie Ravioli Bake Recipe
• Veggie Tortellini Soup Recipe