Sheet Pan Mushroom and Polenta Bake

By AislePrompt Editorial · ·

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 developed and reviewed.

A rustic Italian-inspired sheet pan bake combining creamy polenta with sautéed mushrooms and melted cheese for a comforting vegetarian meal. This Italian-inspired sheet-pan recipe (vegetarian), ready in about 40 minutes, pairs instant polenta, 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 6, 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: 30 min Serves 6 Italian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. In a medium saucepan, bring 4 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup instant polenta and reduce heat to low. Cook, stirring frequently, for 5 minutes until thickened and creamy.
  2. Step 2: While polenta cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 12 oz sliced cremini mushrooms, 3 minced garlic cloves, and 1 tbsp fresh thyme leaves. Sauté for 6-8 minutes until mushrooms are browned and fragrant.
  3. Step 3: Pour the cooked polenta into a greased 9x13 inch sheet pan and spread evenly. Top with the sautéed mushrooms mixture. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan evenly over the top. Drizzle 1 tbsp olive oil and 1/2 tsp black pepper over everything.
  4. Step 4: Bake uncovered for 15-20 minutes until cheese is melted, bubbly, and golden on the edges. Let cool 5 minutes before slicing and serving.

Related recipes