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Baked Polenta with Mushrooms

Creamy cornmeal layered with sauteed mushrooms and freshly grated Parmesan cheese then baked in the oven.
Baked Polenta with Mushrooms

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Servings: 4
Total Time: 50 minutes
Recipe by: Frankie


1 TBSP olive oil
8 ounces cremini (baby bella) mushrooms, sliced
8 ounces white button mushrooms, sliced
2 garlic cloves, peeled and minced
salt & pepper
1 cup yellow cornmeal
3 cups whole milk
1 cup water
4 TBSP unsalted butter
2 ounces freshly grated Parmesan cheese


1. Preheat the oven to 400°F.

2. Heat the oil in a medium size saucepan over medium-high heat. Add all the mushrooms and 1/8 tsp salt to the pan. Cook, stirring often, until mushrooms are well browned, about 7 minutes.

3. Take the pan off the heat and stir in the garlic then transfer the cooked mushrooms to a paper towel lined plate and set aside.

4. Add the milk, water, 1/2 tsp salt, and 1/4 tsp pepper to the now empty saucepan and bring to a boil over medium-high heat.

5. Reduce heat to low and SLOWLY stir in the cornmeal. Take the pan off the heat and continue to stir, while breaking up any lumps, until thickened, about 5 minutes.

6. Stir the butter into the cornmeal mixture until melted and well combined.

7. Spread HALF the cornmeal mixture in the bottom of a 2-quart baking dish. Spread on HALF of the mushrooms. Sprinkle on HALF of the Parmesan cheese. Spread on the remaining cornmeal mixture. Spread on the remaining mushrooms. Sprinkle on the remaining Parmesan.

8. Bake in the preheated oven, uncovered, for 20 minutes.

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Baked Polenta with Mushrooms

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