Italian Polenta Cake with Roasted Mushrooms and Parmesan

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

A savory Italian-inspired polenta cake topped with earthy roasted mushrooms and a generous sprinkle of Parmesan cheese. This italian-inspired vegetarian ready in about 50 minutes layers polenta (cornmeal), water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 40 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Gradually whisk in 1 cup polenta, reducing heat to low. Cook, stirring frequently, for 25-30 minutes until thick and creamy.
  2. Step 2: While polenta cooks, preheat oven to 400°F. Toss 12 ounces sliced mixed mushrooms with 2 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon chopped fresh thyme, and 1/2 teaspoon black pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and caramelized.
  3. Step 3: When polenta is done, stir in 1/2 cup grated Parmesan cheese and 1 tablespoon olive oil for creaminess. Pour the polenta into a greased 9-inch round cake pan, smoothing the top.
  4. Step 4: Let the polenta cool slightly to set, about 10 minutes, then top evenly with the roasted mushrooms.
  5. Step 5: Garnish with additional grated Parmesan before slicing into wedges and serving warm.

Frequently asked questions

How long does Italian Polenta Cake with Roasted Mushrooms and Parmesan take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Italian Polenta Cake with Roasted Mushrooms and Parmesan?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Italian Polenta Cake with Roasted 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 Polenta Cake with Roasted 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 Polenta Cake with Roasted 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.

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