Parmesan and Herb Polenta Squares with Sautéed Mushrooms

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Firm polenta squares infused with Parmesan and fresh herbs, served with a savory sauté of garlic mushrooms. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs polenta (cornmeal), water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 35 min Serves 4 Italian cuisine 280 cal/serving

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Ingredients

1 cup polenta (cornmeal)
4 cups water
1 tsp salt
1/2 cup grated Parmesan cheese
2 tbsp butter
2 tbsp, chopped fresh parsley
2 tbsp olive oil
12 oz, sliced button mushrooms
3, minced garlic cloves
1/2 tsp black pepper

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Instructions

Step 1: In a medium pot, bring 4 cups water and 1 tsp salt to a boil. Gradually whisk in 1 cup polenta and reduce heat to low. Cook, stirring constantly for 20 minutes until thickened.
Step 2: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 2 tbsp butter, and 2 tbsp chopped fresh parsley until fully combined.
Step 3: Pour the polenta mixture into a greased 8x8 inch baking dish, smoothing the top. Chill in refrigerator for 1 hour until firm.
Step 4: Preheat a skillet over medium heat and add 2 tbsp olive oil. Sauté 12 oz sliced button mushrooms and 3 minced garlic cloves for 6-8 minutes until mushrooms are browned and fragrant.
Step 5: Remove polenta from fridge and cut into squares. Fry polenta squares in a nonstick pan over medium heat for 3-4 minutes each side until edges are crisp and golden.
Step 6: Serve warm polenta squares topped with sautéed garlic mushrooms and a sprinkle of black pepper.