Hearty, vegetarian chickpea ragu served over creamy, goat cheese polenta. A delightfully cozy meal.
I shared a picture of this recipe for goat cheese polenta with mushroom ragu on instagram a few months back and got a ton of requests for the recipe, so figured I would be a nice human being and indulge y’all.
While regular ‘ole polenta makes a perfectly delicious side dish (and stand-in for lasagna noodles), my favorite way to eat polenta is as a main dish, served as a base for a hearty veggie-filled sauce. And we’ve obviously got to add some goat cheese because why not? 
Side note here – is there anyone reading this is who very pro-polenta and anti-grits? Or visa-versa (although you’re probably not reading this post if that’s the case). I was having a conversation with my southern sister-in-law who moved to California and eats frequently with her other sister-in-law’s Italian family, and learned there are some strong polenta vs grits opinions, which I do not understand. They’re both ground cornmeal! Anyway, if you fall into this category, please explain your reasoning, because I just don’t get it.
For this recipe, I used DeLallo Instant Polenta so you can get this on the table in less than 30 minutes. I love the texture of stone ground cornmeal, it just takes much longer to cook. If you reheat leftovers, just add a little milk or water to thin it back down to a creamy consistency.
If you are one of those anti-polenta people who for some reason is still reading this post, you could also serve the mushroom ragu tossed with pasta. You could also leave out the chickpeas and serve it over my creamy chickpea mash (or leave the chickpeas in if you REALLY like chickpeas…and farting). It’s also tasty served with eggs simmered into it, shakshuka style, along with crusty bread.
If you love polenta as much as I do, try this goat cheese polenta topped with my world famous (ok, just to me and Scott famous) spicy meatballs in tomato sauce, pumpkin, mushroom and leek sauce, or tempeh sausage marinara with artichokes.
Click HERE for the goat cheese polenta recipe.
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Chickpea Ragu and Polenta
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Hearty chickpea ragu, simmered with mushrooms and red wine, served atop creamy polenta. A comforting and flavorful vegetarian meal.
Ingredients
- 2 tbsp olive oil
- 0.5 large yellow onion (diced)
- 2 cloves garlic (minced)
- 8 oz (227 g) cremini mushrooms (quartered)
- 0.5 tsp chopped fresh rosemary
- 0.3 cups (71 ml) dry red wine
- 1 14-oz (397 g) can tomato sauce
- 1 14-oz (397 g) can chickpeas (drained and rinsed)
- 0.5 cups (118 ml) frozen peas
Instructions
- Heat olive oil in a large skillet on medium-high heat.
- Add onion and garlic and cook until translucent, about 5 minutes.
- Add mushrooms, rosemary, and a large pinch of salt; cook, stirring occasionally, until mushrooms have released their liquid and most of it has evaporated.
- Pour in red wine, scraping up any brown bits at the bottom. Cook until most of the wine has evaporated, then pour in the tomato sauce.
- Bring to a simmer and cook for 5 minutes.
- Stir in chickpeas and peas and cook until warmed through.
- Season with salt and black pepper to taste.
- Keep warm while preparing polenta.
- Bring broth, milk, and salt to a low boil.
- Gradually whisk in polenta and reduce heat to low.
- Simmer for about 5 minutes until thickened.
- Stir in goat cheese and olive oil.
- Spoon polenta onto a plate, making a well in the middle with the back of a spoon.
- Spoon mushroom chickpea ragu into the center.
- Serve immediately.
Notes
- For a richer ragu, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- If you don’t have goat cheese, Parmesan cheese makes a delicious substitute for the polenta.
- Leftovers can be stored separately in airtight containers for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 5
Frequently Asked Questions
What type of polenta is recommended for this recipe?
For this recipe, I recommend using DeLallo Instant Polenta, as it allows you to prepare the dish in less than 30 minutes.
How can I adjust the texture of the polenta if I have leftovers?
If you have leftovers, you can thin the polenta back down to a creamy consistency by adding a little milk or water when reheating.
Is there an alternative to goat cheese if I don’t have it?
While goat cheese adds a unique flavor, you can substitute it with cream cheese or ricotta for a similar creamy texture.
