Baked Italian-Style Polenta with Roasted Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy baked polenta layered with a medley of garlic-roasted mushrooms and melted Parmesan cheese for a comforting vegetarian entrée. This Italian-inspired vegetarian recipe, ready in about 55 minutes, pairs polenta (coarse cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 45 min Serves 4 Italian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 12 oz sliced mixed mushrooms with 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until golden and fragrant.
  2. Step 2: Meanwhile, bring 4 cups water and 1 tsp salt to a boil in a large saucepan. Slowly whisk in 1 cup polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for 25 minutes until thick and creamy.
  3. Step 3: Stir in 2 tbsp olive oil and 1/4 tsp salt into the polenta. Transfer half of the polenta into a greased 9x9-inch baking dish, smoothing the surface.
  4. Step 4: Spread the roasted mushrooms evenly over the polenta layer, then sprinkle 1/4 cup grated Parmesan cheese on top.
  5. Step 5: Pour the remaining polenta over the mushrooms, smoothing it out. Sprinkle the remaining 1/4 cup Parmesan cheese evenly over the top.
  6. Step 6: Bake in the preheated oven for 20 minutes until the top is set and golden. Let cool for 5 minutes before serving.

Related recipes