Italian Herb-Infused Polenta with Roasted Mushrooms and Parmesan

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

Creamy polenta enriched with aromatic Italian herbs, topped with savory roasted mushrooms and freshly grated Parmesan cheese. This Italian-inspired gluten-free recipe (vegetarian), ready in about 45 minutes, pairs polenta (coarse cornmeal), water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 35 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a bowl, toss 12 oz sliced mixed mushrooms with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 3 minced garlic cloves, 1 tsp chopped rosemary, and 1 tsp chopped thyme. Spread evenly on a baking sheet and roast for 20 minutes until golden and tender.
  2. Step 2: Meanwhile, bring 4 cups water to a boil in a medium saucepan with 1/2 tsp salt. Gradually whisk in 1 cup polenta, reducing heat to low. Cook, stirring frequently, for 25-30 minutes until thick and creamy.
  3. Step 3: Remove the polenta from heat and stir in 1 tbsp olive oil, 2 tbsp unsalted butter, and 1/2 cup grated Parmesan cheese until melted and smooth. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Spoon the creamy polenta onto plates and top with the roasted mushroom mixture. Garnish with extra Parmesan if desired and serve warm.

Frequently asked questions

How long does Italian Herb-Infused Polenta with Roasted Mushrooms and Parmesan take to make?

Total time is about 45 minutes (10 min prep + 35 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 Italian Herb-Infused Polenta with Roasted 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 polenta (coarse cornmeal) from drying out.

Can I substitute ingredients in Italian Herb-Infused Polenta with Roasted 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 Italian Herb-Infused Polenta with Roasted 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.

Is Italian Herb-Infused Polenta with Roasted Mushrooms and Parmesan vegetarian?

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

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