Description

This Mushroom Polenta Casserole is a comforting and flavorful dish that combines creamy polenta with savory mushrooms and gooey cheese. It’s perfect for a cozy night in or as a hearty side dish for a family dinner.

Ingredients

Units Scale

For the Polenta:

1 cup cornmeal
4 cups water
1 teaspoon salt

For the Mushroom Filling:

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 pound mushrooms, sliced
1 teaspoon thyme
Salt and pepper to taste

For the Casserole:

1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh parsley for garnish

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Instructions

Prepare the Polenta: In a medium saucepan, bring the water to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring occasionally, until the polenta is thick and creamy, about 20 minutes.
Make the Mushroom Filling: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms, thyme, salt, and pepper, and cook until the mushrooms are golden brown and all the liquid has evaporated, about 10 minutes.
Assemble the Casserole: Preheat the oven to 375°F (190°C). Grease a baking dish and spread half of the cooked polenta on the bottom. Top with half of the mushroom mixture and half of the cheeses. Repeat the layers. Bake for 25-30 minutes, until the cheese is bubbly and golden. Garnish with fresh parsley before serving.

Notes

You can customize this casserole by adding in cooked sausage or spinach to the mushroom mixture.
Make sure to use medium or coarsely ground cornmeal for the best texture in the polenta.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 560mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 15g
Cholesterol: 25mg