Cheesy Baked Polenta with Roasted Mushrooms

• 1 1/2 cups coarse cornmeal
• 4 cups water
• 1 teaspoon salt
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 pound mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Bring water and 1 teaspoon salt to a boil in a large pot. Gradually whisk in cornmeal. Reduce heat to low, cook for 20 minutes, stirring frequently.
3. 3 Stir in 1 1/2 cups mozzarella, Parmesan, and butter until smooth.
4. 4 Spread polenta into a greased 9x9-inch baking dish.
5. 5 Toss mushrooms with olive oil, garlic, thyme, salt, and pepper. Spread over polenta.
6. 6 Sprinkle remaining 1/2 cup mozzarella over top.
7. 7 Bake for 25 minutes, until bubbly and golden.
8. 8 Garnish with parsley before serving.

Equipment

• 9x9-inch baking dish
• oven

Variations

• Add sautéed spinach or kale for extra greens.
• Substitute fontina cheese for mozzarella for a nuttier flavor.

Substitutions

• If you're dairy-free, use a vegan cheese alternative and butter substitute.
• For gluten-free, ensure your cornmeal is certified gluten-free.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• Use a mix of mushroom varieties for added flavor.
• If you prefer a smoother polenta, let it cool slightly before stirring in cheeses.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water or milk.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a simple green salad.
• Pair with a glass of Chianti for an authentic Italian experience.

FAQ