Description
Mushroom Polenta Casserole — a creamy, comforting vegetarian dinner featuring layers of savory mushrooms and silky polenta, baked to golden perfection. This gluten-free, Italian-inspired casserole is easy to make and crowd-pleasing.
Ingredients
Scale
- 1 cup polenta (cornmeal)
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 400 g mushrooms, sliced (button, cremini, or mixed)
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese or dairy-free alternative
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 190°C (375°F) and lightly grease a baking dish.
- Bring vegetable broth to a gentle boil. Slowly whisk in polenta, reduce heat, and cook until thick and creamy. Stir in Parmesan if using.
- Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and mushrooms.
- Cook until mushrooms are tender and lightly browned. Stir in thyme, rosemary, salt, and pepper.
- Spread half of the polenta into the baking dish. Top with the mushroom mixture.
- Add the remaining polenta and smooth the top.
- Bake until set and lightly golden on top. Let rest briefly before serving. Garnish with fresh parsley if desired.
Notes
- Gluten-free when using certified gluten-free polenta
- Parmesan can be omitted or replaced with a dairy-free cheese to keep it vegetarian or vegan
- Leftovers refrigerate well and reheat nicely
- For a richer flavor, add a splash of cream or plant-based milk to the polenta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: Approximately 290 kcal
- Sugar: Approximately 6 g
- Sodium: Approximately 480 mg
- Fat: Approximately 17 g
- Saturated Fat: Approximately 6 g
- Unsaturated Fat: Approximately 9 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 40 g
- Fiber: Approximately 4 g
- Protein: Approximately 12 g
- Cholesterol: Approximately 25 mg
Keywords: Mushroom Polenta Casserole, mushroom polenta bake, vegetarian dinner, gluten-free casserole, comforting Italian-inspired dish, easy weeknight meal