Baked Italian-Style Polenta with Roasted Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy baked polenta layered with a medley of garlic-roasted mushrooms and melted Parmesan cheese for a comforting vegetarian entrée. This italian-inspired vegetarian (vegetarian) ready in about 55 minutes pairs polenta (coarse cornmeal), water, divided 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
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Ingredients

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.

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Frequently asked questions

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

Total time is about 55 minutes (10 min prep + 45 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 Roasted Mushrooms?

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 polenta (coarse cornmeal) from drying out.

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

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 Roasted Mushrooms 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.

Is Baked Italian-Style Polenta with Roasted Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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