Baked Italian-Style Polenta with Mushrooms and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smooth polenta baked until set and topped with a savory mixture of sautéed mushrooms, garlic, and Parmesan cheese for a comforting Italian-inspired dish. This italian-inspired vegetarian ready in about 65 minutes pairs coarse cornmeal (polenta), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 10 min Cook: 55 min Serves 4 Italian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water and 1 tsp salt to a boil in a large saucepan. Gradually whisk in 1 cup coarse cornmeal, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thick and creamy.
  2. Step 2: Preheat oven to 400°F. Lightly oil an 8x8-inch baking dish with 1 tbsp olive oil. Pour the cooked polenta into the dish and smooth the top with a spatula.
  3. Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and sauté for 6-7 minutes until browned and moisture evaporates.
  4. Step 4: Add 2 minced garlic cloves and 1 tsp fresh thyme leaves to the mushrooms, cooking for 1 minute until fragrant.
  5. Step 5: Spread the mushroom mixture evenly over the polenta, then sprinkle 1/2 cup grated Parmesan cheese and 1/4 tsp black pepper on top.
  6. Step 6: Bake for 20 minutes until the cheese is melted and the edges are lightly golden.
  7. Step 7: Remove from oven, garnish with 2 tbsp chopped fresh parsley, and let cool for 5 minutes before slicing and serving.

Frequently asked questions

How long does Baked Italian-Style Polenta with Mushrooms and Parmesan take to make?

Total time is about 65 minutes (10 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Polenta with Mushrooms and Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coarse cornmeal (polenta) from drying out.

Can I substitute ingredients in Baked Italian-Style Polenta with Mushrooms and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Polenta with Mushrooms and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Italian-Style Polenta with Mushrooms and Parmesan?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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