Baked Polenta With Mushrooms Recipe

Name: Baked Polenta With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups water or 4 1/2 cups low sodium chicken broth; 1 1/2 teaspoons salt; 1 1/2 cups coarse cornmeal or 1 1/2 cups cornmeal; 2 tablespoons olive oil; 2 garlic cloves, minced; 3/4 teaspoon dried sage; 7 tablespoons freshly grated parmesan cheese; 3 tablespoons butter; 1 1/2 lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination); 1/2 teaspoon freshly ground coarse black pepper; 6 ounces grated Fontina cheese; garnish with chopped fresh parsley leaves

Servings: persons

4 1/2 cups water or 4 1/2 cups low sodium chicken broth
1 1/2 teaspoons salt
1 1/2 cups coarse cornmeal or 1 1/2 cups cornmeal
2 tablespoons olive oil
2 garlic cloves, minced
3/4 teaspoon dried sage
7 tablespoons freshly grated parmesan cheese
3 tablespoons butter
1 1/2 lbs mushrooms, sliced thin (I like button mushrooms but use any of your choice or a combination)
1/2 teaspoon freshly ground coarse black pepper
6 ounces grated Fontina cheese
garnish with chopped fresh parsley leaves

1
["Heat oven to 350u00b0F.", "In medium saucepan, bring the water and 1 teaspoon salt to a boil.", "Add the cornmeal in a slow stream, whisking.", "Whisk in tablespoon of the butter 1/4 teaspoon of the sage.", "Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.", "Stir in 3 tablespoons of the Parmesan.", "Meanwhile, butter an 8""x12"" baking dish.", "In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.", "Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.", "Cook, stirring frequently until the mushrooms are golden, about 5 minutes.", "Remove.", "Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.", "Pour half the polenta into the baking dish and spread in an even layer.", "Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.", "Repeat with remaining polenta, mushrooms, Fontina and Parmesan.", "Bake until cheese is bubbling, about 15 minutes.", "Sprinkle with fresh chopped parsley."]

1061

kcal

Calories

Fat

Carbs

115

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 4 1/2 cups water or 4 1/2 cups low sodium chicken broth, 1 1/2 teaspoons salt, 1 1/2 cups coarse cornmeal or 1 1/2 cups cornmeal, 2 tablespoons olive oil, and more.

Yes, Baked Polenta With 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 Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions