Italian Oven-Baked Polenta with Mushrooms and Thyme
Creamy polenta baked with a savory mix of sautéed mushrooms, fresh thyme, and Parmesan cheese, perfect as a comforting side or vegetarian main. This italian-inspired vegetarian (vegetarian) ready in about 60 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 310 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 tsp salt
- 3 tbsp olive oil
- 12 oz mixed mushrooms, sliced
- 2, minced garlic cloves
- 1 tbsp fresh thyme leaves
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp black pepper
- 1 tbsp unsalted butter
Instructions
- Step 1: In a large saucepan, bring 4 cups water and 1 tsp salt to a boil over high heat. Slowly whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until thick and creamy.
- Step 2: Preheat oven to 375°F. While polenta cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 12 oz sliced mixed mushrooms and sauté for 6-7 minutes until golden and tender. Stir in 2 minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for 1 minute until fragrant.
- Step 3: Stir 1 tbsp unsalted butter and 1/2 cup grated Parmesan cheese into the polenta. Season with 1/2 tsp black pepper.
- Step 4: Transfer half the polenta to a greased 9x9-inch baking dish. Spread the sautéed mushrooms evenly over the polenta, then top with the remaining polenta.
- Step 5: Drizzle with 1 tbsp olive oil and bake uncovered for 20 minutes until the top is set and slightly golden. Let cool 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Mushrooms and Thyme take to make?
Total time is about 60 minutes (10 min prep + 50 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 Oven-Baked Polenta with Mushrooms and Thyme?
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 Oven-Baked Polenta with Mushrooms and Thyme?
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 Oven-Baked Polenta with Mushrooms and Thyme 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 Oven-Baked Polenta with Mushrooms and Thyme 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.
