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Baked Polenta with Mushrooms

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A comforting, savory baked polenta dish topped with sautéed mushrooms and herbs, perfect as a main course or side for an Italian-inspired meal.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a medium saucepan, bring vegetable broth to a boil.
  3. Gradually whisk in the polenta, reduce heat, and simmer, stirring frequently, until thick and creamy (about 10 minutes).
  4. Stir in butter, half of the Parmesan cheese, salt, and pepper. Pour into a greased baking dish and spread evenly.
  5. In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden brown and tender (about 8 minutes).
  6. Add garlic and thyme, cooking for 1 more minute.
  7. Spread the mushroom mixture evenly over the polenta. Sprinkle with remaining Parmesan.
  8. Bake for 20–25 minutes, until the top is golden and slightly crisp.
  9. Garnish with fresh parsley before serving.

Notes

  • For a vegan version, use vegan butter and plant-based cheese.
  • Mix mushroom varieties for a richer flavor.
  • Can be made ahead and reheated in the oven.

Nutrition

Keywords: baked polenta, mushrooms, vegetarian, Italian, comfort food

Find it online: https://zesticook.com/baked-polenta-with-mushrooms/