Italian Polenta Cake with Roasted Mushrooms and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory Italian-inspired polenta cake topped with earthy roasted mushrooms and a generous sprinkle of Parmesan cheese. This Italian-inspired vegetarian recipe, 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.

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.

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