Mushroom Ragù with Ndjua and Polenta Recipe

Mushroom Ragù with Ndjua and Polenta

Serves 4-6 as an entrée; 8-10 as a side

Spicy Calabrian nduja sausage, red wine, and mushrooms lend rich umami flavors to this dish. Using prepared polenta helps the dish to come together easily. It can be served as a side or as an entrée. Substitute bread crumbs for the cheese to make it dairy-free, and see our Cook’s Tips for a meat-free version.


  • 4 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 2 lb s mixed mushrooms (such as cremini, shiitake, and oyster), halved or quartered to same-size pieces
  • 3/4 cup chopped shallot or onion
  • 1 Tbsp minced or pressed garlic
  • 1 package (4 oz) nduja (Calabrian sausage) or 8 oz spicy Italian sausage
  • 3/4 cup red wine
  • 3/4 cup chicken or vegetable broth
  • 3 Tbsp Metropolitan Market Balsamic Vinegar
  • 1/2 tsp black pepper
  • Salt
  • 1 log (24 oz) prepared polenta, cut into 2 (1/2-inch) slices
  • Toppings:
  • 1 cup (about 1 oz) grated Parmesan or Pecorino Romano cheese or 1/4 cup toasted breadcrumbs
  • 3 strips Metropolitan Market prosciutto, crisped in the oven (see Cook’s Tips)
  • 6 large basil leaves, thinly sliced


  1. Preheat oven to 375°F.
  2. In a large, oven-safe skillet, heat 2 Tbsp olive oil over medium to medium-high heat. Working in 2 batches, cook mushrooms for 5-6 minutes, undisturbed. Once caramelized (browned), transfer to a plate and set aside.
  3. In the same skillet, heat 1 Tbsp olive oil and sauté shallot and garlic until soft. Add nduja and sauté, breaking into small pieces, until cooked through. Stir in carmelized mushrooms and red wine; simmer until wine reduces by half. Add broth, simmer until reduced by half. Remove from heat. Stir in balsamic, black pepper, and salt, if needed.
  4. Arrange polenta slices on top of the mushroom ragù. Brush 1-2 Tbsp olive oil on polenta. Bake for 25-30 minutes, until polenta is hot and golden, sprinkling half the cheese over polenta during the last 5 minutes.
  5. To serve, sprinkle with more parmesan or breadcrumbs, crisp prosciutto, and basil.
  6. Cook’s Tips:
  7. For a meat-free version, use sun-dried tomatoes instead sausage and vegetable broth.
  8. To crisp the prosciutto, place slices on a baking sheet in preheated 375°F oven for 5-8 minutes or until crisp; check every couple of minutes. Cool and break into pieces. Breadcrumbs can be toasted on a sheet at the same time, too.
  9. Do-ahead note: The ragu can be prepared ahead through step 3. Cover with foil and chill. When ready to bake, continue with step 4, adding 10-15 minutes to the baking time.


Amount Per Serving (based on 6 servings)
Calories: 430
Total Fat: 23 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 20 mg
Sodium: 1020 mg
Carbohydrates: 35 g
Fiber: 3 g
Total Sugar: 11 g
Added Sugars: 0 g
Protein: 18 g
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Ratings and Reviews

“This was fantastic! i used a mix of portobello, cremini and oyster mushrooms. i made it dairy-free due to allergy. next time i’ll slice the polenta thinner so i get more coverage.”

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