Mushroom Polenta Casserole: An Incredible Comforting Delight

Mushroom Polenta Casserole: An Incredible Comforting Delight

Introduction
There’s a particular kind of warmth that unfurls the moment a casserole comes from the oven: steam carrying the earthy perfume of sautéed mushrooms, the nutty richness of Parmesan, and the creamy, slightly sweet corn flavor of polenta. This Mushroom Polenta Casserole fills a room with that exact comfort — a golden, bubbling top giving way to a soft, velvety interior studded with tender, savory mushrooms and strings of melted mozzarella. The first forkful delivers a silky mouthfeel from the polenta, umami depth from browned mushrooms, and a crisp, cheesy finish.

This is the dish you make when you want to gather people close: slow Sunday dinners, chilly weeknight comfort, potlucks where you want something that travels and serves well, or as a vegetarian center course for holiday spreads. It’s forgiving to produce, easy to scale, and hits the emotional sweet spot for anyone seeking food that feels like a hug.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes (polenta + sautéing + baking)
• Total Time: About 55–60 minutes
• Servings: 6 generous servings (in a 9×13-inch baking dish)
• Difficulty Level: Easy–Moderate (basic stovetop and oven skills)

Nutrition Highlights
Estimated nutrition per serving (based on 6 servings). These are approximate values derived from standard food composition databases (USDA FoodData Central) and common portion sizes:

• Calories: ~250 kcal
• Protein: ~11 g
• Carbohydrates: ~26 g
  • Dietary Fiber: ~3 g
• Total Fat: ~11 g
  • Saturated Fat: ~5 g
• Sodium: ~780 mg (varies with broth and added salt)
• Calcium: modest contribution from cheeses; iron and B vitamins from polenta and mushrooms

Notes on accuracy and health context: These totals are approximate and will shift depending on exact brands (especially broth and cheeses), whether you use part-skim or whole-milk mozzarella, and if you add or reduce salt. Nutritional references are based on USDA FoodData Central values and general guidance from health authorities (e.g., CDC recommendations for sodium intake). If you’re tracking macros or sodium strictly, weigh your ingredients and consult specific product labels.

Why You’ll Love It

• Cozy, soul-satisfying flavor: The combination of creamy polenta and deeply browned mushrooms yields a savory, earthy profile that comforts without feeling heavy.
• Crowd-pleaser and versatile: It works as a main for vegetarian diners or a side alongside roasted meats. It’s easy to scale up for family gatherings or down for two.
• Make-ahead friendly: You can prepare it ahead, refrigerate, and bake before serving — perfect for hosting.
• Balanced textures: The soft polenta contrasts with the chew of mushrooms and the golden, slightly crisp cheese topping. It’s familiar yet elevated enough for special occasions.
• Seasonal appeal: Mushrooms are especially lovely in autumn and winter, but this casserole feels right any time you crave warmth and comfort.

Method & Process

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth (low-sodium recommended)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 ounces assorted mushrooms, sliced (cremini, shiitake, button — or a mix)
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste; consider reducing if using salty broth or cheeses)
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese (about 113 g; part-skim or whole-milk as preferred)
• ½ cup grated Parmesan cheese (about 45–50 g)
• Fresh parsley for garnish (optional)

Optional ingredients and substitutions:

• Vegan: Use plant-based mozzarella and Parmesan-style shreds or nutritional yeast; swap olive oil for vegan butter if desired.
• Gluten-free: Polenta (cornmeal) is naturally gluten-free — verify cross-contamination labeling if needed.
• Dairy-free creaminess: Stir in ¼ cup unsweetened almond milk or cashew cream to the polenta while cooking and use dairy-free cheeses.
• Extra richness: Add 1–2 tablespoons butter to the polenta after cooking.
• Add-ins: Spinach (stirred in near the end), roasted red peppers, or caramelized onions.

Creating your Mouthwatering Mushroom Polenta Casserole is easy when you follow these steps:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil or cooking spray.
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 until thickened and smooth, about 5–7 minutes. Remove from heat.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the sliced mushrooms, dried thyme, salt, and pepper to the skillet. Sauté until the mushrooms soften and release their liquids, and much of the moisture has evaporated, about 8–10 minutes. Taste and adjust seasoning.
5. Combine Mixtures: Once the polenta is ready, fold it into the skillet with the mushroom mixture until evenly combined and creamy.
6. Add Cheese: Stir in half of the mozzarella and half of the Parmesan cheese until melted and incorporated.
7. Transfer to Baking Dish: Pour the mixture into the greased 9×13-inch baking dish, spreading evenly.
8. Top with Cheese: Sprinkle the remaining mozzarella and Parmesan over the top to create a golden crust.
9. Bake: Bake in the preheated oven for 20–25 minutes, or until the top is melted, bubbling, and lightly golden. If you like extra browning, broil for 1–2 minutes while watching carefully.
10. Rest & Serve: Remove from the oven, let cool for 5–10 minutes to set slightly. Garnish with fresh parsley before serving.

Practical tips:

• Stir the polenta constantly (or frequently) while cooking to avoid lumps and sticking. If the polenta gets too thick, add a splash of broth or water to loosen it.
• For the best mushroom flavor, don’t overcrowd the pan; sautéing in batches or giving mushrooms space allows browning and better texture.
• If your vegetable broth is high-sodium, reduce the added salt to keep sodium per serving reasonable.
• Check doneness by ensuring the center is hot and the cheese is fully melted; the casserole will firm up a little as it cools.

Serve It Up

• As a main: Serve with a crisp green salad (arugula with lemon vinaigrette) or roasted winter vegetables for a complete vegetarian meal.
• As a side: Plate alongside roasted chicken, braised short ribs, or grilled sausages.
• Cozy breakfast/brunch twist: Top with a poached or fried egg for a decadent brunch option.
• Light accompaniment: Add a spoonful of herbed yogurt or a drizzle of balsamic reduction to brighten the flavors.
• Presentation tip: Cut into squares and use a thin spatula to transfer; finish each plate with a sprinkle of fresh parsley or a grind of black pepper.

Storage Instructions

• Room temperature: Cool the casserole completely before covering. If left at room temperature, consume within 2 hours for food safety (per USDA guidance).
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven until warmed through (about 15–20 minutes) or microwave individual portions.
• Freezer: This casserole freezes well. Cool fully, then wrap tightly or store in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in a 350°F oven until heated through to preserve texture.

Pro Tips & Tricks

• Best mushrooms: A mix of cremini (for meatiness), shiitake (for depth), and button (for volume) gives the most interesting umami profile.
• Texture: Slightly undercook the polenta on the stovetop (it should be thick but still a bit loose) so it integrates smoothly with the mushroom liquid and finishes creamy in the oven.
• Cheese balance: Use a higher-ratio of Parmesan for nuttiness and mozzarella for melt. Part-skim mozzarella reduces calories but whole-milk yields more luxurious mouthfeel.
• Doneness cues: The top should be bubbling and a light golden brown; if the edges seem set but the center is loose, return to the oven for a few minutes.
• Flavor boost: Add a splash of dry white wine to the mushrooms while sautéing and let the alcohol cook off for added complexity.

Creative Twists

• Vegan Version: Replace cheeses with vegan mozzarella and nutritional yeast; use a splash of cashew cream stirred into the polenta for richness.
• Herbed Polenta: Stir in chopped fresh herbs (rosemary, sage, or chives) into the polenta before folding in mushrooms.
• Spicy Kick: Add ½ teaspoon red pepper flakes while sautéing the mushrooms for a warming heat.
• Truffle Accent: Finish with a few drops of truffle oil or a sprinkle of finely grated aged Pecorino for a luxurious finish.
• Protein Boost: Stir in cooked, shredded chicken or crumbled Italian sausage before baking for a non-vegetarian version.

All Your Questions Answered
Q: Can I use instant polenta/quick-cook cornmeal?
A: Yes — quick-cook polenta works, but follow package timing and stir frequently. It will set faster, so watch texture closely.

Q: My casserole turned out watery. How to fix that?
A: Mushrooms release a lot of moisture. Cook them until most liquid evaporates before combining with polenta. If still watery, bake uncovered longer to let moisture evaporate, or spoon off excess liquid before baking.

Q: How do I make this lower in sodium?
A: Use low-sodium or no-salt-added vegetable broth, reduce or omit added salt, and choose lower-sodium cheeses.

Q: Can I assemble this ahead of time?
A: Absolutely. Prepare through Step 7, cover and refrigerate for up to 24 hours, then bake as directed (you may need a few extra minutes).

Q: What are good side salads or wines to pair with this?
A: Bright, acidic salads (lemon vinaigrette) cut through richness. For wine, a medium-bodied Pinot Noir or a crisp Sauvignon Blanc pairs nicely with mushrooms and cheese.

Conclusion

If you’re after a dish that’s both humble and showstopping — rich in umami, textural comfort, and flexible enough for weeknights or holiday tables — this Mushroom Polenta Casserole should be on your short list. Try the recipe as written, then experiment with the creative twists to match your pantry and preferences. For more on polenta’s versatility and its comforting place in kitchens, see this thoughtful piece on polenta traditions and serving ideas at comfort food: farinata, a polenta delight – A Way To Garden. If you enjoy seasonal, cozy recipes like this, you might also appreciate a collection of autumnal comfort food inspiration in this curated piece: #96 – Autumnal Comfort Food XXL – by Sophie Wyburd – Feeder.

I’d love to hear how your casserole turns out — any tweaks, favorite mushroom combinations, or serving pairings you discover. Share your photos and notes to join the conversation!

Mushroom Polenta Casserole

---

• Author: recipechangegmail-com
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting and creamy Mushroom Polenta Casserole with a crisp cheese topping, perfect for gatherings and cozy meals.

---

Ingredients

Scale 1x2x3x

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable broth (low-sodium recommended)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 16 ounces assorted mushrooms, sliced (cremini, shiitake, button)
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with olive oil.
2. In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reduce heat to low, and stir frequently until thickened and smooth, about 5–7 minutes. Remove from heat.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the sliced mushrooms, dried thyme, salt, and pepper to the skillet. Sauté until the mushrooms soften and release their liquids, about 8–10 minutes. Taste and adjust seasoning.
5. Fold the polenta into the skillet with the mushroom mixture until evenly combined and creamy.
6. Stir in half of the mozzarella and half of the Parmesan cheese until melted and incorporated.
7. Pour the mixture into the greased baking dish and spread evenly.
8. Top with the remaining mozzarella and Parmesan cheese.
9. Bake for 20–25 minutes, or until the top is melted, bubbly, and lightly golden. Broil for 1–2 minutes if extra browning is desired.
10. Let cool for 5–10 minutes to set slightly, then garnish with fresh parsley before serving.

Notes

For a vegan version, use plant-based cheeses. This casserole can be prepared ahead of time and refrigerated before baking.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 780mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 30mg