Italian Oven-Baked Polenta with Mushrooms and Parmesan

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 oven-baked polenta topped with a savory mushroom sauté and melted Parmesan for a comforting Italian vegetarian dish. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs polenta (cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 40 min Serves 4 Italian cuisine 280 cal/serving

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Ingredients

1 cup polenta (cornmeal)
4 cups water
1 teaspoon salt
2 tablespoons olive oil
8 ounces button mushrooms, sliced
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper

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Instructions

Step 1: Preheat oven to 400°F. In a large saucepan, bring 4 cups water and 1 teaspoon salt to a boil. Slowly whisk in 1 cup polenta, reduce heat to low, and cook, whisking frequently, for 5 minutes until thickened.
Step 2: Transfer the polenta to a greased 8x8-inch baking dish, smoothing the top with a spatula. Drizzle 1 tablespoon olive oil over the surface and bake for 20 minutes until set.
Step 3: While polenta bakes, heat 1 tablespoon olive oil in a skillet over medium heat. Add 8 ounces sliced button mushrooms, 2 minced garlic cloves, and 1 teaspoon fresh thyme leaves. Sauté for 6-7 minutes until mushrooms are browned and fragrant.
Step 4: Remove polenta from oven, evenly spread the mushroom mixture on top, then sprinkle 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper over everything. Return to oven and bake for another 10 minutes until cheese melts and polenta edges are lightly golden.
Step 5: Let cool for 5 minutes before slicing and serving warm.