Italian Oven-Baked Polenta with Regional Mushrooms and Rosemary

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

Creamy oven-baked polenta topped with sautéed wild mushrooms and fresh rosemary, showcasing rustic regional Italian ingredients. This italian-inspired vegetarian ready in about 60 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: 50 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large saucepan, bring 4 cups water and 1/2 tsp salt to a boil.
  2. Step 2: Slowly whisk in 1 cup polenta, reduce heat to low, and cook for 20 minutes, stirring frequently until thick and creamy.
  3. Step 3: Stir in 1 tbsp olive oil and 1/4 cup grated Parmesan cheese, then pour the polenta into a greased 9x9-inch baking dish, smoothing the top.
  4. Step 4: Drizzle 1 tbsp olive oil over the polenta and bake uncovered for 25 minutes until set and lightly golden.
  5. Step 5: While polenta bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  6. Step 6: Add 10 oz sliced wild mushrooms, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 8-10 minutes stirring occasionally until mushrooms release their juices and become browned.
  7. Step 7: Remove polenta from oven and sprinkle with remaining 1/4 cup Parmesan cheese. Top with sautéed mushrooms and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Polenta with Regional Mushrooms and Rosemary 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 Regional Mushrooms and Rosemary?

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 Regional Mushrooms and Rosemary?

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 Regional Mushrooms and Rosemary 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.

What goes well with Italian Oven-Baked Polenta with Regional Mushrooms and Rosemary?

Italian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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