Baked Polenta with Mushrooms Recipe

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Ilse Raith Modified: March 23, 2022
Baked Polenta with Mushrooms Recipe

How To Make Baked Polenta with Mushrooms

This baked polenta couldn’t get easier! Boiled cornmeal, mushrooms, and fontina are layered and popped in the oven for 15 minutes for a no-fuss dish.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • cupswater
  • tspsalt
  • cupscoarse cornmeal,or medium
  • 3tbspolive oil
  • ¾tspdried sage
  • 7tbspparmesan,grated
  • 2tbspbutter
  • lbsmushrooms
  • ¼tspfresh ground black pepper
  • 6ozfontina


  1. Heat the oven to 350 degrees F.

  2. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and ¼ teaspoon of the sage.

  3. Reduce the heat and simmer, stirring frequently with a wooden spoon, for about 20 minutes until very thick. Stir in 3 tablespoons of the Parmesan.

  4. Meanwhile, butter an 8×12-inch baking dish.

  5. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat.

  6. Add half the mushrooms, ¼ teaspoon each of the salt and sage, and ⅛ teaspoon of the pepper. Cook, stirring frequently, for about 5 minutes until the mushrooms are golden. Remove.

  7. Repeat with the remaining mushrooms, butter, oil, salt and sage, and pepper.

  8. Pour ½ the polenta into the baking dish and spread it in an even layer.

  9. Top with ½ the mushrooms, followed by ½ of the fontina and 2 tablespoons of the Parmesan.

  10. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan.

  11. Bake for about 15 minutes until the cheese is bubbling.

  12. Serve and enjoy!


  • Calories: 625.72kcal
  • Fat: 34.96g
  • Saturated Fat: 16.10g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 14.03g
  • Polyunsaturated Fat: 2.84g
  • Carbohydrates: 53.70g
  • Fiber: 4.10g
  • Sugar: 5.11g
  • Protein: 26.24g
  • Cholesterol: 75.65mg
  • Sodium: 1330.00mg
  • Calcium: 446.56mg
  • Potassium: 672.46mg
  • Iron: 3.77mg
  • Vitamin A: 200.13µg
  • Vitamin C: 3.61mg
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