Baked Polenta With Balsamic Mushrooms Recipe

Name: Baked Polenta With Balsamic Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 baby bella mushrooms, stemmed; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon dried thyme; 2 1/2 cups water; 2 cups half-and-half; 3/4 cup polenta; 3/4 cup diced Swiss cheese; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup finely grated Parmesan cheese; 2 cups half-and-half; 1 teaspoon black truffle salt, or more to taste

Servings: persons

14 baby bella mushrooms, stemmed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
2 1/2 cups water
2 cups half-and-half
3/4 cup polenta
3/4 cup diced Swiss cheese
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese
2 cups half-and-half
1 teaspoon black truffle salt, or more to taste

1
Preheat oven to 375 degrees F (190 degrees C).
2
Place mushrooms in a large baking dish, gill-side up. Drizzle olive oil and balsamic vinegar over mushrooms. Crush thyme between your fingers; sprinkle over mushrooms.
3
Bake in the preheated oven until tender, about 20 minutes. Transfer to a plate using tongs. Leave any accumulated juices in the baking dish.
4
Bring water and half-and-half to a boil in a large pot. Add polenta in a steady stream, whisking constantly. Reduce heat and cook, stirring constantly, until thickened, about 10 minutes. Remove from heat. Add Swiss cheese, sea salt, and pepper; stir until cheese is melted.
5
Pour hot polenta into the same baking dish used to bake the mushrooms. Smooth the top with a spatula. Arrange mushrooms, gill-side up, in the polenta. Sprinkle Parmesan cheese on top.
6
Bake in the preheated oven until mushrooms are soft, about 20 minutes. Remove from oven and garnish with truffle salt.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 baby bella mushrooms, stemmed, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried thyme, and more.

Yes, Baked Polenta With Balsamic Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Polenta With Balsamic Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions