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+ servings


Course Main Course
Keyword vegetarian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Soaking Time 30 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 394 kcal


Wild Mushroom Porcini Bolognese Polenta Gratin

  • 2 tablespoons dried porcini mushrooms
  • 2 tablespoons extra virgin olive oil
  • 1 onion peeled, chopped
  • 1 carrot peeled, chopped
  • 1 stalk celery chopped
  • salt and pepper to taste
  • 1 clove garlic chopped
  • 1 pound mixed wild mushrooms cleaned, trimmed, sliced
  • 2 sprigs fresh thyme
  • 1 tomato diced
  • 1 tablespoon tamari
  • 3/4 cup porcini soaking liquid
  • 1/4 cup red wine
  • 2 tablespoons balsamic vinegar


  • 4 cups water
  • 1 cup polenta not instant
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons Parmigiano Reggiano Cheese grated


Wild Mushrooms Porcini Bolognese

  1. To rehydrate porcini mushrooms, place in a small bowl and add 3/4 cup boiling water. Soak for 30 minutes. Strain and reserve soaking liquid

  2. In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery; season with salt and pepper; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.

  3. Add garlic and cook for 1 minute. Add fresh mushrooms, rehydrated porcini mushrooms, and thyme sprigs; cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomato and tamari, and cook, about 2 minutes more.

  4. Add reserved porcini mushroom soaking liquid and wine. Simmer until thickened, about 20-25 minutes (NOTE: Prepare polenta while mushrooms are simmering). Add balsamic vinegar and reduce another 2-3 minutes. Add salt and pepper to taste. Remove from heat and set Mushroom Bolognese aside to cool.


  1. Bring 4 cups water to boil in a medium saucepan over high heat. Add a pinch of salt to boiling water and slowly stir in polenta. Bring to a boil, stirring constantly, and immediately reduce to a simmer. Cook polenta, stirring occasionally, until no longer grainy, about 30 minutes. Remove from heat; stir in olive oil and season with salt.

Assembling Gratin

  1. Preheat oven to 350 degrees. Spoon half of the polenta into an 8” square pan or deep pie dish. Cover with half of mushroom Bolognese. Top with remaining polenta and another layer of mushroom Bolognese. Sprinkle top with cheese.

    Bake until top is golden, about 25-30 minutes. 

Nutrition Facts
Amount Per Serving
Calories 394 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 359mg16%
Potassium 737mg21%
Carbohydrates 52g17%
Fiber 5g21%
Sugar 7g8%
Protein 9g18%
Vitamin A 2985IU60%
Vitamin C 8.7mg11%
Calcium 70mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.