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Baked Polenta Layered with Mushrooms

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Baked Polenta Layered with Mushrooms
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Servings: 4
Total Time: 60-75 minutes
Recipe by: Frankie


8 oz cremini mushrooms, thinly sliced
12 oz white mushrooms, thinly sliced
1 1/2 cups coarse ground cornmeal
2 cups whole milk
3 cups water
3/4 cup grated parmesan
4 oz sharp white cheddar, grated
6 TBSP unsalted butter
salt and pepper


1. In a medium saucepan bring the water, milk, 2 tsp salt and 1 tsp pepper to a boil over medium-high heat.

2. While waiting for the liquid to boil add the sliced mushrooms, 3 TBSP butter, 1/4 tsp salt and 1/4 tsp pepper to a large dutch oven. Cook stirring occasionally over medium-high heat until liquid has evaporated, about 20 minutes. Remove from heat when done and set aside.

3. When the milk and water starts to boil reduce heat to low and stir in the cornmeal. Cook while stirring very often about 20 minutes.

4. Take off the heat and stir in the parmesan and 2 1/2 TBSP of the butter, set aside.

5. Preheat oven to 350°F. Use the remaining 1/2 TBSP butter to coat the bottom and sides of a 8x8 baking dish.

6. Pour half the polenta into the baking dish, top with half the mushrooms and then half the cheddar. Repeat with remaining polenta, mushrooms, and cheese.

7. Bake in the preheated oven uncovered for 15 minutes.

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