Baked Polenta with Mushrooms
Luxuriously creamy and irresistibly savory, this Baked Polenta with Mushrooms is a comfort food masterpiece that’s perfect for dinner or a cozy weekend brunch. Featuring a velvety polenta base enriched with Parmesan cheese, this dish is topped with a rich, aromatic mixture of sautéed cremini mushrooms, garlic, thyme, and a splash of white wine for added depth. The final touch—a golden, bubbly layer of melted mozzarella cheese—makes it an absolute crowd-pleaser. Easy to prepare yet impressive to serve, this recipe brings together the rustic charm of Italian cooking with simple, wholesome ingredients. Serve it as a standalone vegetarian entrée or pair it with a crisp green salad for a balanced meal. Enhance your dinner table with this hearty, oven-baked delight that’s as satisfying as it is flavorful!
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Recipe Information
Ingredients
- 1 cup Polenta (cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 12 ounces Cremini or button mushrooms (sliced)
- 2 Garlic cloves (minced)
- 1 teaspoon Fresh thyme (leaves only)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup White wine
- 0.5 teaspoon Black pepper
- 1 cup Grated mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish and set aside.
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
Gradually whisk in the polenta, reducing the heat to low. Cook the polenta, stirring frequently, for 10-15 minutes, or until thick and creamy.
Stir in 2 tablespoons of butter and 1 cup of grated Parmesan cheese until incorporated. Remove from heat.
Pour the cooked polenta into the prepared baking dish and spread it out evenly. Set aside to cool slightly.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
Add the minced garlic and thyme to the skillet and cook for 1-2 additional minutes, until fragrant.
Pour in the white wine and cook for 2-3 minutes, allowing it to reduce slightly. Season with black pepper.
Stir in the chopped parsley and remove the skillet from the heat.
Spread the mushroom mixture evenly over the top of the polenta in the baking dish.
Sprinkle the grated mozzarella cheese over the mushrooms.
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 4483 mg | 195% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.1 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1785 mg | 137% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
