Italian Oven-Baked Polenta with Wild Mushrooms
Creamy polenta baked until golden and topped with a rich wild mushroom ragout, delivering earthy and comforting Italian flavors. This italian-inspired vegetarian ready in about 65 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 350 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 butter
- 1/2 cup Parmesan cheese, grated
- 12 oz mixed wild mushrooms, sliced
- 2 tbsp olive oil
- 2 cloves garlic cloves, minced
- 1 tsp fresh thyme leaves
- 1/4 cup dry white wine
- 2 tbsp fresh parsley, chopped
- 1/2 tsp black pepper
Instructions
- Step 1: Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup polenta and reduce heat to low, stirring constantly for 20 minutes until thick and creamy.
- Step 2: Remove from heat and stir in 3 tbsp butter and 1/2 cup grated Parmesan cheese until fully incorporated and silky.
- Step 3: Preheat oven to 375°F (190°C). Pour the polenta into a greased 9x9-inch baking dish, smoothing the surface with a spatula.
- Step 4: In a skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 5: Add 12 oz sliced wild mushrooms and 1 tsp fresh thyme leaves, cooking for 6-7 minutes until mushrooms release moisture and start to brown.
- Step 6: Pour in 1/4 cup dry white wine and cook for another 3 minutes until the liquid reduces by half. Season with 1/2 tsp black pepper.
- Step 7: Spoon the mushroom mixture evenly over the polenta and bake uncovered for 25 minutes until the edges are golden and the topping is bubbling.
- Step 8: Sprinkle 2 tbsp chopped fresh parsley on top before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Oven-Baked Polenta with Wild Mushrooms take to make?
Total time is about 65 minutes (15 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 Wild 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 Italian Oven-Baked Polenta with Wild 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 Italian Oven-Baked Polenta with Wild 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.
What goes well with Italian Oven-Baked Polenta with Wild Mushrooms?
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.
