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Mushroom Polenta Casserole

Creamy polenta layered with sautéed mushrooms, garlic, herbs, and melted cheese ????????—a comforting vegetarian casserole perfect for dinner or holidays.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Main Dish, Side Dish
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup polenta (coarse cornmeal)
  • 4 cups milk or half milk, half broth
  • 1 tbsp unsalted butter
  • 1 cup shredded cheese Parmesan, Gruyère, or mozzarella
  • salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 lb mushrooms sliced
  • 1 tsp fresh thyme or rosemary
  • 0.5 cup shredded cheese for topping
  • fresh herbs for garnish

Equipment

  • Saucepan
  • Large skillet
  • Baking dish
  • Wooden spoon
  • Whisk

Method
 

  1. In a saucepan, bring milk to a simmer. Gradually whisk in polenta and cook until creamy. Stir in butter, cheese, salt, and pepper.
  2. Heat olive oil and butter in a skillet. Cook onion until soft, add garlic and mushrooms, sauté until golden. Season with thyme, salt, and pepper.
  3. Grease a baking dish. Spread half of polenta, add mushrooms, then top with remaining polenta. Sprinkle cheese on top.
  4. Bake at 375°F (190°C) for 25–30 minutes until golden and bubbly.
  5. Rest 10 minutes before slicing. Garnish with herbs and serve warm.

Notes

Make-ahead friendly: Assemble and refrigerate overnight, then bake before serving. Easily adapted for vegan or gluten-free diets.