Polenta gratin with mushroom ragout

Polenta gratin with mushroom ragout

Total: 3 hr 20 Min. | Active: 1 hr 10 Min.
Nutritional value / people: 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 people


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

Mushroom ragout

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


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


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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