Miso mushroom ragu with baked polenta from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 281) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute full-cream milk for non-dairy milk, and dried shiitake mushrooms for dried porcini mushrooms.

  • CourtneyT on December 21, 2025

    Gorgeous!

  • Tealismyname on October 11, 2025

    Absolutely delicious! We used the polenta recipe from Med since I only had instant polenta.

  • ArberaBarbera on August 04, 2025

    Delicious and easy! I used pre-cooked PAN polenta (because it's what I had) and mixed it with the prescribed other ingredients, which is faster than the recipe and worked out fine as well.

  • Astrid5555 on February 24, 2025

    Another winner from this book and an absolute umami bomb. The baked polenta was absolutely delicious and nobody missed the Parmesan cheese I would normally add. Love the technique and my polenta was done in the time stated in the recipe. ldtrieb is correct though that the best part of the ragu is the balsamic and miso added in the end. I followed their advice to dissolve the miso in the vinegar and it worked perfectly. A definite keeper!

  • ldtrieb on July 12, 2023

    This was delicious. I used oyster mushrooms, it would be good with any combination. The baked polenta took an extra 20 minutes. Next time I’ll cook it in the instant pot, less opportunity for spillling.The best part is the balsamic and miso added at the end. Do not leave this out, it makes the dish. Miso does not easily dissolve in liquid so I used the balsamic and some extra stock mixing in a little bowl first.

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