This vegetarian polenta and mushroom bake combines the smooth creaminess of soft polenta with the rich, earthy flavor of sautéed mushrooms for a warm, filling casserole.
It's a comforting dish ideal for cooler evenings or when you want a satisfying meatless meal that’s easy to prepare and bake in one dish.
With simple ingredients and straightforward steps, this recipe is accessible for home cooks and brings cozy, layered flavors to your table.
Why You’ll Love This Recipe
- Creamy polenta serves as a comforting base that pairs beautifully with the umami depth of sautéed mushrooms.
- Baking the casserole melds the flavors and develops a slightly crisp top while keeping the interior moist and rich.
- Adding cheese provides a luscious texture and savory flavor that enhances the overall dish without overpowering the vegetables.
Vegetarian Polenta and Mushroom Bake
A hearty and comforting vegetarian casserole featuring creamy polenta layered with sautéed mushrooms and cheese, baked until golden and bubbly.
- Prep time
- 20 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 1 9×13-inch casserole
Ingredients
- 4 cups vegetable broth (960 ml)
- 1 cup polenta or coarse cornmeal (160 g)
- 1 teaspoon salt, divided
- 2 tablespoons unsalted butter (28 g)
- 1/2 cup grated Parmesan cheese (50 g), divided
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 16 oz (450 g) mixed mushrooms, sliced (such as cremini, shiitake, or button)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese (100 g)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Polenta In a medium saucepan, bring the vegetable broth and 1/2 teaspoon salt to a boil. Gradually whisk in the polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 15-20 minutes. Stir in the butter and half of the Parmesan cheese. Remove from heat.
- Sauté the Mushrooms While the polenta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook 1 minute until fragrant.
- Cook Mushrooms Add mushrooms, remaining 1/2 teaspoon salt, thyme, and pepper. Sauté until mushrooms release their liquid and it evaporates, and they turn golden brown, about 8-10 minutes. Remove from heat.
- Assemble the Bake Preheat oven to 375°F (190°C). Spread half the polenta in a greased 9×13-inch casserole dish. Layer the sautéed mushrooms over the polenta, then top with the remaining polenta. Sprinkle mozzarella and remaining Parmesan on top.
- Bake Bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden on top.
- Serve Let the casserole cool for 5 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.
Helpful Tips
- Use a mix of mushroom varieties for the best flavor and texture.
- If polenta thickens too much while cooking, stir in a little extra warm broth or water to loosen it before assembling the bake.
- Leftover bake can be reheated in the microwave or oven until warmed through.
Storage and Make-Ahead
Store cooled leftovers covered in the refrigerator for up to 3 days.
Reheat leftovers to an internal temperature of 165°F (74°C) before eating for food safety.
Frequently Asked Questions
Can I use pre-cooked polenta for this bake?
Yes, you can use sliced pre-cooked polenta layers instead of making it from cornmeal. Just layer the slices with the mushrooms and cheese and bake as directed.
Is this dish gluten-free?
This recipe is gluten-free as long as you use gluten-free polenta or cornmeal and check that your broth is gluten-free.
Can I make this recipe vegan?
To make it vegan, use a plant-based butter substitute, vegan cheese alternatives, and ensure your vegetable broth is vegan.
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