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Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly Recipe

Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly Recipe
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★★★★★

5.1 from 23 reviews

This Mushroom Polenta Casserole is a comforting and hearty vegetarian dish that combines creamy polenta with a savory mixture of sautéed mushrooms, onions, and garlic, baked under layers of melted mozzarella and Parmesan cheese. Perfect for a cozy dinner, it offers a delightful blend of earthy flavors and creamy textures.

Ingredients

Scale

Polenta Base

  • 1 cup polenta
  • 4 cups vegetable broth

Vegetable Mixture

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 16 ounces assorted mushrooms (cremini, shiitake, button), sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Cheese Topping

  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Garnish

  • Fresh parsley (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the casserole.
  2. Cook Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce heat to low. Stir frequently to prevent lumps and cook until thickened, about 5–7 minutes.
  3. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Add Mushrooms: Add sliced mushrooms, dried thyme, salt, and black pepper to the skillet. Sauté until mushrooms release their liquid and soften, roughly 8-10 minutes, stirring occasionally.
  5. Combine Mixtures: Once the polenta is cooked, transfer it to the skillet with the mushroom mixture. Stir well until evenly combined and heated through.
  6. Add Cheese: Stir in half of the shredded mozzarella and half of the grated Parmesan cheese until melted and fully incorporated into the polenta and mushroom mixture.
  7. Transfer to Baking Dish: Grease a 9×13-inch baking dish lightly, then pour the polenta mixture into it, spreading evenly to form a uniform layer.
  8. Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top to create a cheesy crust after baking.
  9. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese on top has melted and turned golden brown.
  10. Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with fresh parsley if desired. Serve warm as a satisfying vegetarian main or side dish.

Notes

  • You can use any varieties of mushrooms you prefer for added texture and flavor depth.
  • For a vegan version, substitute the mozzarella and Parmesan with plant-based cheese alternatives.
  • If you’d like a creamier polenta, stir in a splash of almond milk or cream after cooking before mixing with mushrooms.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • Fresh herbs such as thyme or rosemary can be added for extra aromatic notes.

Nutrition

Keywords: mushroom polenta casserole, vegetarian casserole, baked polenta recipe, mushroom casserole, comfort food, Italian inspired vegetarian dish

Find it online: https://todayfoodrecipe.com/pour-the-mixture-into-a-greased-913-inch-baking-dish-spreading-it-evenly-recipe/