Oven-Baked Polenta with Roasted Wild Mushrooms and Garlic

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

Creamy oven-baked polenta topped with earthy roasted wild mushrooms and garlic, capturing rustic Italian countryside flavors. This italian-inspired vegetarian (vegetarian) ready in about 50 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.

Prep: 10 min Cook: 40 min Serves 4 Italian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large saucepan, bring 4 cups water and 1 tsp salt to a boil. Gradually whisk in 1 cup polenta, reducing heat to low. Cook, stirring frequently, for 20 minutes until thick and creamy.
  2. Step 2: Remove polenta from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and smooth. Pour polenta into a greased 9x9-inch baking dish, smoothing the top.
  3. Step 3: Toss 12 oz sliced wild mushrooms with 3 tbsp olive oil, 4 thinly sliced garlic cloves, 1 tsp fresh thyme leaves, and 1/2 tsp black pepper. Spread mushrooms evenly on a baking sheet.
  4. Step 4: Place both the polenta and mushrooms in the oven. Bake polenta for 25 minutes until set and golden on edges. Roast mushrooms for 15 minutes until tender and caramelized.
  5. Step 5: Serve the baked polenta topped with the roasted wild mushrooms and garlic slices for a savory, rustic dish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Oven-Baked Polenta with Roasted Wild Mushrooms and Garlic take to make?

Total time is about 50 minutes (10 min prep + 40 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 Oven-Baked Polenta with Roasted Wild Mushrooms and Garlic?

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 Oven-Baked Polenta with Roasted Wild Mushrooms and Garlic?

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 Oven-Baked Polenta with Roasted Wild Mushrooms and Garlic 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 Oven-Baked Polenta with Roasted Wild Mushrooms and Garlic 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.

Related recipes