Irresistibly Smooth Mushroom Polenta Casserole: A Comforting Delight Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- 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.
- 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.
- 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.
- Combine Mixtures: Add the sautéed mushroom mixture to the cooked polenta in the saucepan, stirring well to combine all ingredients smoothly.
- Add Cheeses: Mix in half of the shredded mozzarella and Parmesan cheeses into the polenta-mushroom mixture until melted and creamy.
- 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.
- 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.
- 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
