Irresistibly Smooth Mushroom Polenta Casserole: A Comforting Delight Recipe

Introduction

This irresistibly smooth mushroom polenta casserole is a comforting dish perfect for cozy evenings. Creamy polenta combined with savory sautéed mushrooms and melted cheese makes a satisfying and flavorful meal.

Ingredients

• 1 cup quick-cooking polenta
• 4 cups vegetable broth (can substitute with water)
• 2 tablespoons olive oil
• 1 medium onion (can substitute with shallots)
• 2 cloves garlic, minced
• 8 ounces assorted mushrooms (cremini, shiitake, and button recommended)
• 1 teaspoon dried thyme (can use fresh thyme)
• 1 teaspoon salt, to taste
• ½ teaspoon black pepper
• 2 cups shredded mozzarella cheese (can use low-fat)
• ½ cup Parmesan cheese (can use nutritional yeast for vegan option)
• ¼ cup fresh parsley, for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Bring the vegetable broth to a boil in a saucepan. Whisk in the polenta continuously for 5–7 minutes until thick and creamy.
3. Step 3: Heat olive oil in a skillet over medium heat and sauté diced onion until translucent. Add minced garlic and cook for another minute.
4. Step 4: Add sliced mushrooms, dried thyme, salt, and pepper to the skillet. Cook until mushrooms are tender, about 8–10 minutes.
5. Step 5: Combine the cooked polenta with the mushroom mixture, stirring until well incorporated.
6. Step 6: Stir in half of the mozzarella and Parmesan cheese until melted and creamy.
7. Step 7: Spread the mixture evenly in a greased 9×13 inch baking dish.
8. Step 8: Sprinkle the remaining mozzarella and Parmesan cheese over the top.
9. Step 9: Bake for 20–25 minutes, until the cheese is golden and bubbly.
10. Step 10: Let the casserole cool for a few minutes before garnishing with fresh parsley and serving.

Tips & Variations

• Use a mix of wild mushrooms for a deeper, earthier flavor.
• For a vegan version, substitute cheeses with plant-based alternatives or nutritional yeast.
• Add a pinch of chili flakes to the mushroom sauté for a subtle heat.
• Fresh thyme can replace dried thyme for a brighter herbal note.
• Serve with a side salad or steamed greens for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to retain crispness on top. Microwave reheating is also possible but may soften the cheese topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant polenta instead of quick-cooking polenta?

Yes, instant polenta can be used but adjust the cooking time according to package instructions, usually it cooks faster. Stir constantly to avoid lumps.

Is it possible to prepare this dish ahead of time?

Absolutely. You can prepare the polenta and mushroom mixture a day ahead, store it in the fridge, then assemble and bake when ready. This helps flavors meld together nicely.

Irresistibly Smooth Mushroom Polenta Casserole: A Comforting Delight Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

This irresistibly smooth Mushroom Polenta Casserole is a comforting and hearty dish perfect for cozy dinners. Quick-cooking polenta is combined with a savory sauté of assorted mushrooms, aromatic herbs, and a blend of mozzarella and Parmesan cheeses, then baked to golden perfection. It’s creamy, flavorful, and makes a wonderful vegetarian main or side dish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Polenta

• 1 cup quick-cooking polenta
• 4 cups vegetable broth (can substitute with water)
• 2 tablespoons olive oil

For the Mushroom Mixture

• 1 medium onion (can substitute with shallots)
• 2 cloves garlic, minced
• 8 ounces assorted mushrooms (cremini, shiitake, and button recommended)
• 1 teaspoon dried thyme (can use fresh thyme)
• 1 teaspoon salt, to taste
• ½ teaspoon black pepper

Cheeses & Garnish

• 2 cups mozzarella cheese, shredded (can use low-fat)
• ½ cup Parmesan cheese (can use nutritional yeast for vegan option)
• ¼ cup fresh parsley, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
2. Cook Polenta: Bring the vegetable broth to a boil in a saucepan. Gradually whisk in the quick-cooking polenta, stirring continuously for 5–7 minutes until it thickens and becomes creamy.
3. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes. Add minced garlic and cook for an additional minute to release its fragrance.
4. Cook Mushrooms: Add the assorted mushrooms, dried thyme, salt, and black pepper to the skillet. Cook, stirring occasionally, until mushrooms are tender and have released their moisture, approximately 8-10 minutes.
5. Combine Mixtures: Add the sautéed mushroom mixture to the cooked polenta in the saucepan, stirring well to combine all ingredients smoothly.
6. Add Cheeses: Mix in half of the shredded mozzarella and Parmesan cheeses into the polenta-mushroom mixture until melted and creamy.
7. Prepare for Baking: Grease a 9×13 inch baking dish and spread the polenta mixture evenly in it. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top to create a cheesy crust.
8. Bake: Place the baking dish into the preheated oven and bake for 20-25 minutes, or until the cheese topping is golden brown and bubbly.
9. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving for a burst of color and fresh flavor.

Notes

• You can substitute vegetable broth with water, but broth adds more flavor to the polenta.
• For a vegan version, replace mozzarella and Parmesan with plant-based cheeses or nutritional yeast.
• Using fresh thyme instead of dried will add a more vibrant herbal flavor.
• Ensure to stir polenta constantly while cooking to prevent lumps and sticking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: mushroom polenta casserole, vegetarian comfort food, creamy polenta recipe, baked mushroom casserole, easy polenta casserole