Baked Polenta with Wild-Mushroom Topping Recipe

Name: Baked Polenta with Wild-Mushroom Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts water; 3 teaspoons salt; 2 cups coarse or medium cornmeal; 5 1/2 tablespoons butter or olive oil; 3/4 cup grated Parmesan cheese; 1 pound mixed wild mushrooms, such as shiitake, cremini and portobello; 1 shallot, minced; 2 cloves garlic, minced; 2 teaspoons chopped fresh sage, or 3/4 teaspoon dried; 1/4 teaspoon fresh-ground black pepper

Servings: persons

1
Heat the oven to 350.
2
Oil an 8-by-12-inch baking dish.
3
In a medium saucepan, bring the water and 2 teaspoons of the salt to a boil.
4
Add the cornmeal in a slow stream, whisking constantly.
5
Reduce the heat to moderate.
6
Simmer, stirring frequently with a wooden spoon, until the polenta is very thick and pulls away from the sides of the pan, about 20 minutes.
7
Stir in 4 1/2 tablespoons of the butter and 1/2 cup of the Parmesan.
8
Spread the polenta in the prepared dish.
9
If using shiitakes or portobellos, remove the stems.
10
Slice all the mushrooms.
11
In a large frying pan, melt the remaining 1 tablespoon butter over moderately low heat.
12
Add the shallot and cook, stirring, until translucent, about 3 minutes.
13
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
14
Add the mushrooms, sage and remaining teaspoon salt and cook, stirring occasionally, until the mushrooms are brown, about 5 minutes.
15
Add the pepper.
16
Pour the mixture over the polenta and sprinkle with the remaining cheese.
17
Bake until lightly browned, about 10 minutes.

394

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

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 1/2 quarts water, 3 teaspoons salt, 2 cups coarse or medium cornmeal, 5 1/2 tablespoons butter or olive oil, and more.

Yes, Baked Polenta with Wild-Mushroom Topping 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 Wild-Mushroom Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions