Description
Mushroom Polenta Casserole: Creamy polenta layered with savory mushrooms, baked to perfection. Comforting, easy, and crowd-pleasing.
Ingredients
Scale
- 1½ cups (255g) polenta or coarse cornmeal
- 6 cups (1.4L) vegetable broth or water
- 1 teaspoon salt
- 3 tablespoons (42g) butter
- ½ cup (50g) grated Parmesan cheese
- 1½ pounds (680g) mixed mushrooms (cremini, shiitake, oyster)
- 3 tablespoons (42g) butter
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- ¼ cup (60ml) dry white wine
- Salt and pepper to taste
- 1 cup (100g) shredded fontina or mozzarella cheese
- ¼ cup (25g) grated Parmesan cheese for topping
Instructions
- Step 1: Prepare the Polenta In a large, heavy-bottomed pot, bring the vegetable broth or water and salt to a simmer. Slowly pour in the polenta in a thin stream while whisking constantly to prevent lumps. Reduce heat to low and cook, stirring frequently, for 30-40 minutes until the polenta is thick and creamy. The texture should be smooth and no longer gritty when tasted. Remove from heat and stir in the butter and Parmesan cheese until fully incorporated. The polenta should be thick but still spreadable.
- Step 2: Prepare the Mushrooms While the polenta cooks, prepare your mushrooms. Clean them gently with a damp paper towel and slice them uniformly, keeping exotic varieties in larger pieces for visual appeal. Heat a large skillet over medium-high heat. Add mushrooms in batches (without oil initially) and dry-sauté until they release their moisture, about 5 minutes. Add the butter, garlic, thyme, and rosemary. Cook until the mushrooms are golden brown and fragrant, about 5-7 more minutes. Pour in the white wine and scrape up any browned bits from the pan. Let the wine reduce almost completely, then season with salt and pepper.
- Step 3: Assemble and Bake Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the prepared polenta evenly across the bottom of the dish, creating a smooth layer. Distribute the mushroom mixture over the polenta, ensuring even coverage. Sprinkle the fontina or mozzarella cheese over the mushrooms, followed by the additional Parmesan. Bake uncovered for 25-30 minutes until the casserole is bubbling at the edges and the cheese has melted and turned golden brown in spots.
- Step 4: Finish and Serve Remove your Mushroom Polenta Casserole from the oven and let it rest for 5-10 minutes before serving. This resting period allows the casserole to set slightly, making it easier to portion. If desired, garnish with additional fresh herbs just before serving to add bright color and a fresh aroma. Cut into squares or scoop portions directly from the baking dish while still warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square or scoop
- Calories: 350 per serving
- Sugar: 4g
- Sodium: 1100mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg