Italian Oven-Baked Polenta with Wild Mushrooms and Parmesan
Creamy oven-baked polenta layered with sautéed wild mushrooms and melted Parmesan cheese, perfect as a rustic vegetarian main or side. This italian-inspired vegetarian (vegetarian) ready in about 55 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 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.
Ingredients
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 tsp salt
- 3 tbsp olive oil
- 12 oz, sliced mixed wild mushrooms
- 3 cloves, minced garlic cloves
- 1 tsp, chopped fresh thyme
- 3/4 cup grated Parmesan cheese
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Bring 4 cups of water and 1 tsp salt to a boil in a large saucepan. Gradually 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 400°F. Pour the cooked polenta into a lightly oiled 9x9-inch baking dish, smoothing the surface evenly.
- Step 3: Heat 3 tbsp olive oil in a skillet over medium-high heat. Add 3 minced garlic cloves and 12 oz sliced wild mushrooms, sautéing for 6-7 minutes until mushrooms are browned and tender.
- Step 4: Stir 1 tsp chopped fresh thyme and 1/2 tsp freshly ground black pepper into the mushrooms. Spread the mushroom mixture evenly over the polenta in the baking dish.
- Step 5: Sprinkle 3/4 cup grated Parmesan cheese over the top. Bake uncovered for 15 minutes until the cheese melts and edges are 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 Wild Mushrooms and Parmesan take to make?
Total time is about 55 minutes (10 min prep + 45 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 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 Oven-Baked Polenta with Wild 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 Oven-Baked Polenta with Wild 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 Oven-Baked Polenta with Wild Mushrooms and Parmesan 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.
