Parmesan and Herb Polenta Squares with Sautéed Mushrooms

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

Firm polenta squares infused with Parmesan and fresh herbs, served with a savory sauté of garlic mushrooms. This italian-inspired vegetarian 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour the polenta mixture into a greased 8x8 inch baking dish, smoothing the top. Chill in refrigerator for 1 hour until firm.
  4. 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.
  5. 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.
  6. Step 6: Serve warm polenta squares topped with sautéed garlic mushrooms and a sprinkle of black pepper.

Frequently asked questions

How long does Parmesan and Herb Polenta Squares with Sautéed Mushrooms take to make?

Total time is about 50 minutes (15 min prep + 35 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 Parmesan and Herb Polenta Squares with Sautéed Mushrooms?

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 (cornmeal) from drying out.

Can I substitute ingredients in Parmesan and Herb Polenta Squares with Sautéed Mushrooms?

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 Parmesan and Herb Polenta Squares with Sautéed Mushrooms 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 Parmesan and Herb Polenta Squares with Sautéed Mushrooms 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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