Polenta gratin with mushroom ragout

Polenta gratin with mushroom ragout

Total: 3 hr 20 min. | Active: 1 hr 10 min.
Nutritional value / person: 532 kcal
, Fat: 22 g
, Carbohydrate: 55 g
, Protein: 23 g

The cultivation of corn and subsequent production of polenta has a long tradition in Ticino. The traditional mills in the Onsernone valley not only produce polenta but also "farina bona", a flour made from toasted corn. The toasting process gives the corn its special popcorn flavour. For this autumn gratin recipe, we have used Onsernone polenta – a blend of bramata and farina bona – together with an autumnal mushroom ragout.


6 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 ⅕ litres milk
330 g Polenta Farina Bona Onsernone (Slow Food)
80 g Parmesan or mature Alpine cheese, grated
salt and pepper to taste

Mushroom ragout

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
100 g celeriac, cut into approx. 1 cm cubes
2 carrots, cut into approx. 1 cm cubes
2 tbsp tomato puree
2 bay leaves
3 thyme sprigs
1 ½ dl red wine (e.g. Merlot)
2 dl vegetable bouillon
2 tbsp butter
300 g mushrooms
400 g mixed mushrooms (e.g. porcini, chanterelle, cut into pieces)
½ bunch flat-leaf parsley, finely chopped
salt and pepper to taste


40 g Parmesan or mature Alpine cheese, grated
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How it's done

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Bring the milk to the boil in a pan. Stir in the polenta, reduce the heat, simmer for approx. 45 mins. to create a thick paste, stirring frequently. Stir in the cheese, season. Spread the polenta (approx. 1.5 cm thick) on a baking tray lined with baking paper, leave to cool ca. 2 hours. Cut out approx. 6 cm circles.

Mushroom ragout

Heat the oil in a pan, sauté the onion, garlic and vegetables. Add the tomato puree, bay leaf and thyme, briefly sauté. Pour in the wine and stock, bring to the boil, then reduce the heat and simmer the vegetables for approx. 20 mins. Heat the butter in a frying pan, briefly sauté the mushrooms, add to the vegetables, simmer for approx. 5 mins. Stir in the parsley, season.


Transfer the mushroom ragout to a greased, ovenproof dish (approx. 3 l). Spread the polenta rounds on top, sprinkle with cheese.

Gratinate for approx. 10 mins. in the centre of an oven preheated to 200°C.


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