Italian · Dinner
Baked Polenta with Mushrooms
Baked polenta features creamy cornmeal enriched with Parmesan, topped with sautéed mushrooms, garlic, and thyme, then finished under the oven's heat until the surface turns lightly golden and the edges crisp. Served hot from its baking dish with parsley, this vegetarian dish delivers earthy, savory depth.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
426Calories
12.8gProtein
19.2gFat
47.4gCarbs
6.5gSugar
4.2gFiber
532mgSodium
41mgChol
9.5gSat Fat
520mgPotassium
335mgCalcium
2.1mgIron
0.2mcgVitamin B12
5mgVitamin C
vegetarian
low-calorie
low-cholesterol
rich-umami
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Preheat the oven to 400F. Gather and measure the cornmeal, stock, milk, mushroom, garlic, onion, parsley, and thyme.
2
Simmer
Bring the vegetable stock and whole milk to a boil in a small saucepan over medium heat, then whisk in the cornmeal in a steady stream to prevent lumps from forming.
3
Simmer
Reduce the heat to low and cook the polenta, stirring often, for 12–15 minutes until it pulls thickly away from the sides and tastes fully cooked.
4
Saute
Heat the olive oil and butter in a small skillet over medium-high heat. Add the onion and garlic, cook for 2 minutes until softened and fragrant.
5
Saute
Add the mushroom and thyme to the skillet and cook over medium-high heat for 5–6 minutes, stirring occasionally, until the mushrooms release their liquid and turn deeply golden.
6
Build
Stir the parmesan, salt, and black pepper into the hot polenta. Spread the polenta into an oven-safe baking dish and spoon the mushroom mixture over the top.
7
Bake
Bake in the oven at 400F for 12–15 minutes until the top is lightly golden and the edges bubble.
8
Rest
Let the bake stand at room temperature for 5 minutes so the polenta sets enough to hold its shape.
9
Plate
Transfer the polenta to a plate, scatter with parsley, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g cornmeal
- 2 cup480ml vegetable stock
- 1/2 cup120ml whole milk
- 1.4 oz40g parmesan
- 8 oz230g mushroom
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp fresh thyme
- 2 tsp2 tsp butter
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
