Baked Polenta With Mushrooms

READY IN: 35mins
Recipe by Manami

This needs nothing more than a green salad and a berry-flavored wine such as; Bourgogne Rouge or Burgundy would be perfect. This can be used for a diabetic diet in moderation, as a side dish. Of course hot bread goes without saying. Forgot to include Food & Wine Magazine.Update: 11/01/08 Thanks to Lori Mama; she suggests making it with chicken broth instead of water - now why didn't I think of that? :)

Top Review by The Pixelated Veget

Very good, but I think the polenta itself is slightly bland and needs more spices (more sage, some pepper, and maybe some garlic). I doubled the garlic, and to the mushrooms, I added 1/2 t dried rosemary. I left out the butter and salt entirely, adding 1 T oil olive to the polenta and sautéing everything in 2 T olive oil (BTW, I managed to get all the mushrooms into one big skillet, so I sautéed everything at once). This was my first experience with Fotina cheese. I liked it, but it was expensive ($10/lb here), so next time, I'd substitute something cheaper (probably mozzarella).

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. In medium saucepan, bring the water and 1 teaspoon salt to a boil.
  3. Add the cornmeal in a slow stream, whisking.
  4. Whisk in tablespoon of the butter 1/4 teaspoon of the sage.
  5. Reduce the heat and simmer, stirring frequently with a wooden spoon, until vey thick, about 20 minutes.
  6. Stir in 3 tablespoons of the Parmesan.
  7. Meanwhile, butter an 8"x12" baking dish.
  8. In a large frying pan, melt 1 tablespoon of the butter and 1 tablespoon of the oil over moderately high heat.
  9. Add half the mushrooms, 1/2 of garlic 1/4 tsp each of the salt and sage and 1/4 tsp of the pepper.
  10. Cook, stirring frequently until the mushrooms are golden, about 5 minutes.
  11. Remove.
  12. Repeat with remaining mushrooms, salt, garlic, salt, sage and pepper.
  13. Pour half the polenta into the baking dish and spread in an even layer.
  14. Top with half the mushrooms, followed by half of the Fontina and 2 tablespoons of the Parmesan.
  15. Repeat with remaining polenta, mushrooms, Fontina and Parmesan.
  16. Bake until cheese is bubbling, about 15 minutes.
  17. Sprinkle with fresh chopped parsley.

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