Rustic Italian Oven-Baked Polenta with Wild Mushrooms and Parmesan

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

Creamy oven-baked polenta topped with a savory sauté of wild mushrooms, garlic, and fresh herbs finished with grated Parmesan cheese. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs coarse ground cornmeal (polenta), 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
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large saucepan, bring 4 cups water and 1 1/2 tsp salt to a boil. Gradually whisk in 1 cup coarse ground cornmeal, stirring constantly to avoid lumps.
  2. Step 2: Reduce heat to low and cook polenta, stirring frequently, for 15 minutes until thickened and creamy. Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese.
  3. Step 3: Lightly oil a 9x9-inch baking dish with 1 tbsp olive oil and pour in the cooked polenta, smoothing the top with a spatula.
  4. Step 4: In a skillet, heat remaining 2 tbsp olive oil over medium-high heat. Add 12 oz sliced mixed wild mushrooms and sauté for 5 minutes until browned and moisture evaporates.
  5. Step 5: Add 3 minced garlic cloves, 1 tbsp fresh thyme leaves, and 1/2 tsp black pepper to the mushrooms. Cook for 2 minutes until fragrant.
  6. Step 6: Spread the mushroom mixture evenly over the polenta in the baking dish. Sprinkle with remaining 1/4 cup grated Parmesan cheese and 2 tbsp chopped fresh parsley.
  7. Step 7: Bake in the oven for 20 minutes until the top is golden and set. Let cool for 5 minutes before slicing and serving.

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Frequently asked questions

How long does Rustic Italian Oven-Baked Polenta with Wild Mushrooms and Parmesan 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 Rustic Italian Oven-Baked Polenta with Wild 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 water from drying out.

Can I substitute ingredients in Rustic Italian Oven-Baked Polenta with Wild 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 Wild 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 Wild 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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