Why You’ll Love This Recipe

Mushroom Polenta Casserole is the ultimate comfort dish with layers of creamy polenta and savory mushrooms baked to perfection. This hearty casserole combines the earthy richness of mushrooms with the smooth, creamy texture of polenta, creating a dish that’s both satisfying and full of flavor. Ideal for a cozy family dinner or as a comforting side dish, it’s sure to please everyone at the table.

ingredients

Mushroom Polenta Casserole: An Incredible Comforting Delight

polenta (cornmeal)
olive oil
unsalted butter
yellow onion (chopped)
garlic cloves (minced)
cremini or button mushrooms (sliced)
dried thyme
dried oregano
vegetable broth
parmesan cheese (grated)
heavy cream
salt
black pepper
fresh parsley (chopped)

directions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the mushrooms to the pan and cook until they release their moisture and become golden brown, about 10 minutes.
Stir in the thyme, oregano, salt, and pepper. Set the mushroom mixture aside.
In another saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta and cook, stirring frequently, until it thickens and pulls away from the sides of the pan, about 5-7 minutes.
Stir in the heavy cream and half of the grated parmesan cheese. Taste and adjust seasoning as needed.
Layer the casserole: spread half of the polenta in the bottom of the prepared baking dish, followed by half of the mushroom mixture. Repeat with the remaining polenta and mushrooms.
Top the casserole with the remaining parmesan cheese and bake for 20-25 minutes, or until golden and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.

Servings and timing

This recipe serves about 6 people.
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes

Variations

For a vegan version, swap butter and cream for plant-based alternatives, and use nutritional yeast in place of parmesan.
Add spinach or kale for extra greens and a boost of nutrition.
Try using different types of mushrooms, such as shiitake or portobello, for a more varied flavor.
Spice it up with a pinch of red pepper flakes for a mild heat.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake in a 350°F (175°C) oven for 15-20 minutes or microwave in individual servings until warm.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Store it covered in the fridge and bake before serving.

Can I freeze Mushroom Polenta Casserole?

Yes, this casserole freezes well. Wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

What kind of mushrooms work best for this recipe?

Cremini or button mushrooms work best for a classic flavor, but you can experiment with other varieties like shiitake or oyster mushrooms.

Can I use quick-cooking polenta?

Yes, but the texture may be slightly different, and it may cook faster.

Can I add meat to this dish?

Yes, you can add cooked sausage or ground meat for a non-vegetarian option.

Conclusion

Mushroom Polenta Casserole is a wonderfully comforting dish that combines the savory flavor of mushrooms with the creamy goodness of polenta. Whether you’re serving it for a family dinner or as a side at a holiday meal, it’s bound to be a hit. With its rich layers and satisfying texture, this casserole will quickly become a favorite in your recipe repertoire.