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Why You’ll Love This Recipe

  • Comfort Food Classic: Creamy polenta and mushrooms make for a warm, filling dish perfect for cozy meals.

  • Vegetarian-Friendly: Packed with flavor, it works well as a main course or side without meat.

  • Make-Ahead Friendly: Prepare in advance and bake when ready, great for meal prepping.

  • Versatile Flavors: Easily customizable with different cheeses, herbs, or vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup polenta (coarse cornmeal)

  • 4 cups water or vegetable broth

  • 2 tablespoons olive oil

  • 1 pound mushrooms, sliced (cremini, button, or mixed)

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

  • 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)

  • 1 cup shredded mozzarella cheese

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Directions

  1. Cook the Polenta: Bring water or vegetable broth to a boil in a saucepan. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 20-25 minutes. Stir in Parmesan cheese, season with salt and pepper, and remove from heat.

  2. Prepare the Mushrooms: While polenta cooks, heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and thyme, cooking for another minute.

  3. Cook the Mushrooms: Add sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper.

  4. Assemble the Casserole: Preheat oven to 375°F (190°C). Spread half of the cooked polenta evenly in a greased baking dish. Top with the sautéed mushrooms mixture, then spread the remaining polenta on top.

  5. Add Cheese and Bake: Sprinkle shredded mozzarella over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

  6. Garnish and Serve: Remove from oven, let cool slightly, then garnish with chopped fresh parsley before serving.

Servings and Timing

  • Servings: 6

  • Preparation Time: 10 minutes

  • Cooking Time: 45 minutes

  • Total Time: 55 minutes

Variations

  • Cheese Options: Substitute mozzarella with fontina, cheddar, or goat cheese for different flavors.

  • Add Vegetables: Incorporate spinach, kale, or roasted red peppers into the mushroom layer.

  • Vegan Version: Use nutritional yeast or vegan cheese substitutes and vegetable broth.

  • Spicy Kick: Add a pinch of red pepper flakes to the mushrooms while cooking.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight before reheating.

  • Reheating: Warm individual portions in the microwave or oven until heated through, adding a splash of water or broth if the polenta feels dry.

FAQs

What type of polenta should I use?

Coarse polenta (cornmeal) works best for creamy texture. Instant polenta can be used but may change cooking time.

Can I use other mushrooms?

Yes, cremini, shiitake, portobello, or button mushrooms all work well.

Is this dish gluten-free?

Yes, polenta is naturally gluten-free, but always check labels for cross-contamination.

Can I prepare the polenta ahead of time?

Yes, cook polenta and cool it before assembling the casserole. Reheat slightly before layering.

How do I prevent the casserole from drying out?

Use enough liquid when cooking polenta and cover the casserole loosely with foil if baking longer.

What sides go well with Mushroom Polenta Casserole?

A fresh green salad or steamed vegetables complement this dish nicely.

Can I make this casserole dairy-free?

Yes, substitute cheese with dairy-free alternatives and use vegetable broth.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge and consume within 4 days.

Can I reheat in the oven?

Yes, reheat covered with foil at 350°F (175°C) until warmed through, about 15-20 minutes.

Conclusion

Mushroom Polenta Casserole is a rich and satisfying dish that highlights the creamy texture of polenta with the earthy depth of mushrooms. Its comforting layers and ease of preparation make it a great addition to your meal rotation, especially for vegetarian or cozy dinners. Whether served as a main or side, this casserole is sure to please your palate and warm your kitchen.

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Mushroom Polenta Casserole

Mushroom Polenta Casserole

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  • Author: Alice
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 55-65 minutes
  • Yield: Serves 6
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Mushroom Polenta Casserole is a hearty and comforting vegetarian dish that layers creamy, cheesy polenta with savory sautéed mushrooms and herbs, baked to perfection. This casserole blends rich earthy flavors with smooth textures, making it an ideal main course or side dish for cozy dinners and meal prepping.

Ingredients

  • 1 cup polenta (coarse cornmeal)

  • 4 cups water or vegetable broth

  • 2 tablespoons olive oil

  • 1 pound mushrooms, sliced (cremini, button, or mixed)

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

  • 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)

  • 1 cup shredded mozzarella cheese

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Polenta: Bring water or vegetable broth to a boil. Gradually whisk in polenta, reduce heat to low, and cook 20-25 minutes until thick and creamy. Stir in Parmesan, season with salt and pepper, then remove from heat.

  2. Prepare the Mushrooms: Heat olive oil in a skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and thyme, cook 1 minute.

  3. Cook the Mushrooms: Add mushrooms, cook 8-10 minutes until moisture evaporates and mushrooms brown. Season with salt and pepper.

  4. Assemble the Casserole: Preheat oven to 375°F (190°C). Spread half the polenta in a greased baking dish. Layer mushrooms on top, then spread remaining polenta over mushrooms.

  5. Add Cheese and Bake: Sprinkle mozzarella over casserole. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.

  6. Garnish and Serve: Let cool slightly, garnish with fresh parsley before serving.

Notes

Substitute mozzarella with fontina, cheddar, or goat cheese for variety.Add spinach, kale, or roasted red peppers to mushroom layer for extra nutrition.For vegan version, use nutritional yeast or vegan cheese and vegetable broth.Add red pepper flakes for a spicy touch.Store leftovers in airtight containers refrigerated up to 4 days or freeze up to 2 months.Reheat covered with foil in oven or microwave with added liquid if needed.

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