Name: Baked Polenta with Mushrooms
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 cup polenta (coarse cornmeal); 4 cups vegetable broth; 2 tbsp olive oil; 1 tbsp butter; 1 cup grated Parmesan cheese; 1 lb mushrooms (cremini, shiitake, or button), sliced; 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 1 tbsp fresh parsley, chopped; Salt, to taste; Black pepper, to taste

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This baked polenta with mushrooms is a comforting, hearty, and satisfying dish perfect for a cozy dinner or as a flavorful side. The creamy, golden polenta forms the base, while the savory mushroom topping adds earthy depth, creating a balanced and rustic meal.

Why You’ll Love This Recipe

This dish combines simple ingredients into a refined yet comforting plate. The polenta is baked for a firmer texture, making it easy to slice and serve, while the mushrooms are cooked until rich and aromatic. It is naturally gluten-free, easily adaptable for vegans, and works well for both casual dinners and more formal occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Polenta (coarse cornmeal)
Water or vegetable broth
Salt
Olive oil or butter
Parmesan cheese (optional, or plant-based alternative)
Mixed mushrooms (such as cremini, shiitake, or button)
Garlic cloves
Fresh thyme or rosemary
Black pepper
Fresh parsley for garnish

directions

Preheat the oven to 375°F (190°C).
In a large saucepan, bring water or vegetable broth to a boil. Add salt, then gradually whisk in the polenta to avoid lumps.
Reduce heat and cook, stirring frequently, until the polenta thickens and pulls away from the sides of the pan (about 20–25 minutes). Stir in olive oil or butter and Parmesan if using.
Spread the polenta evenly in a greased baking dish. Smooth the top and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Add mushrooms and fresh herbs, then sauté until the mushrooms are golden brown and tender. Season with salt and pepper.
Spread the mushroom mixture evenly over the polenta.
Bake for 20–25 minutes until heated through and the top is lightly golden.
Remove from the oven, garnish with fresh parsley, and serve warm.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

Add sautéed spinach or kale along with the mushrooms for extra greens.
Replace Parmesan with vegan cheese for a fully plant-based version.
Use a blend of wild mushrooms for a more intense earthy flavor.
Top with a drizzle of truffle oil before serving for a gourmet touch.
Incorporate caramelized onions into the mushroom topping for extra sweetness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave in short intervals. For best texture, reheat in the oven to keep the polenta firm.

FAQs

How do I prevent lumps in the polenta?

Add the polenta slowly to boiling liquid while whisking constantly to ensure a smooth texture.

Can I use instant polenta for this recipe?

Yes, instant polenta will cook much faster, but the texture will be slightly different from traditional slow-cooked polenta.

What mushrooms work best for this recipe?

A mix of cremini, shiitake, and button mushrooms offers a balanced flavor and texture.

Can I make this dish ahead of time?

Yes, you can prepare the polenta and mushroom topping separately, then assemble and bake just before serving.

Is baked polenta gluten-free?

Yes, polenta is naturally gluten-free, making this dish suitable for gluten-free diets.

Can I freeze baked polenta?

Yes, but the texture may change slightly. Freeze portions wrapped tightly and reheat in the oven.

How can I make it creamier?

Add extra butter or cheese to the polenta before baking for a richer texture.

Can I make this without cheese?

Yes, simply omit the Parmesan or use a plant-based cheese substitute.

What herbs pair well with mushrooms?

Thyme, rosemary, parsley, and sage all work beautifully with mushrooms.

Can I serve baked polenta with other toppings?

Yes, you can use roasted vegetables, tomato sauce, or grilled meats instead of mushrooms.

Conclusion

Baked polenta with mushrooms is a simple yet elegant dish that brings together the comforting creaminess of polenta with the earthy richness of mushrooms. It is versatile, adaptable for various dietary preferences, and perfect for both weeknight meals and special gatherings. Whether enjoyed as a main course or a hearty side, it offers a warm, satisfying flavor in every bite