Rustic Italian Oven-Baked Polenta with Mushrooms and Parmesan

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

Golden baked polenta squares with sautéed earthy mushrooms and sharp Parmesan cheese, perfect as a comforting vegetarian main or side. This italian-inspired vegetarian (vegetarian) ready in about 60 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 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: 50 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until thick and creamy.
  2. Step 2: Preheat oven to 400°F. Stir 1 tbsp olive oil and 1/4 cup grated Parmesan into the cooked polenta. Pour into a greased 9x9-inch baking dish and smooth the surface. Let cool for 10 minutes, then cut into 9 squares.
  3. Step 3: Toss the polenta squares with 1 tbsp olive oil and arrange on a baking sheet. Bake for 20 minutes until edges are golden and firm.
  4. Step 4: Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add 8 oz sliced cremini mushrooms, 2 minced garlic cloves, and 1 tsp fresh thyme leaves. Sauté for 6-8 minutes until mushrooms release moisture and begin to brown.
  5. Step 5: Season mushrooms with 1/4 tsp black pepper and fold in 1/4 cup grated Parmesan. Remove from heat.
  6. Step 6: Serve polenta squares topped with the mushroom mixture and sprinkle with 2 tbsp chopped fresh parsley for a rustic Italian vegetarian dish.

Equipment for this recipe

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Frequently asked questions

How long does Rustic Italian Oven-Baked Polenta with Mushrooms and Parmesan take to make?

Total time is about 60 minutes (10 min prep + 50 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 Rustic Italian Oven-Baked Polenta with Mushrooms and Parmesan?

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 Rustic Italian Oven-Baked Polenta with 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 Rustic Italian Oven-Baked Polenta with 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 Rustic Italian Oven-Baked Polenta with 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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