If you’re looking for a hearty and comforting dish, this Baked Polenta with Mushrooms and Parmesan is just what you need. It’s gluten free and perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. The creamy polenta serves as the perfect canvas for earthy mushrooms and rich parmesan, creating a delightful harmony of flavors.
You’ll love how easy it is to prepare this dish. With a handful of simple ingredients and minimal effort, you can create a meal that feels indulgent without the hassle. Plus, it’s versatile—serve it as a main course or a side dish, and watch your guests rave about it.
The texture of the baked polenta is creamy and smooth, while the mushrooms add a lovely depth of flavor. Topped with melted parmesan, this dish is not only satisfying but also brings a touch of gourmet to your table.
Delicious Baked Polenta with Mushrooms and Parmesan
This Baked Polenta with Mushrooms and Parmesan is a warm, comforting dish that’s easy to make and packed with flavor. The creamy polenta is complemented by sautéed mushrooms, creating a satisfying texture that’s enhanced by the nutty taste of freshly grated parmesan.
Ingredients
- 1 cup polenta (cornmeal)
- 4 cups vegetable broth
- 2 cups mushrooms sliced (your choice of variety)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Polenta: In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce the heat to low and cook for about 20 minutes until thickened, stirring occasionally.
- Sauté the Mushrooms: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Add the sliced mushrooms, season with salt and pepper, and cook until the mushrooms are tender and browned.
- Combine Ingredients: Once the polenta is cooked, stir in half of the grated parmesan cheese and mix well. Fold in the sautéed mushrooms and onion mixture until evenly distributed.
- Bake: Preheat your oven to 400°F (200°C). Transfer the polenta mixture to a greased baking dish and spread evenly. Top with the remaining parmesan cheese. Bake for about 20-25 minutes, or until the top is golden and bubbly.
- Serve: Let the baked polenta cool slightly before slicing into squares. Garnish with fresh parsley if desired, and serve warm.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 41g
