Description
A hearty and comforting mushroom polenta casserole that’s perfect for gatherings, combining creamy polenta with assorted mushrooms and a cheesy topping.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces assorted mushrooms, sliced (such as cremini, shiitake, and button)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in the polenta and reduce heat to low. Stir frequently until thickened, about 5–7 minutes.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Stir in minced garlic and cook for an additional minute.
- Add sliced mushrooms, thyme, salt, and pepper to the skillet. Sauté until the mushrooms soften and release their liquids, about 8-10 minutes.
- Once the polenta is ready, mix it into the skillet with the mushroom mixture. Stir until well combined.
- Stir in half of the mozzarella and half of the Parmesan cheese until melted and evenly incorporated.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
- Once out of the oven, let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
For a creamier texture, consider reducing the amount of cheese. This casserole works well as both a side dish and a main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: mushroom, polenta, casserole, vegetarian comfort food, Italian cuisine