Roasted Mushroom Polenta Bake

Notes

This comforting Roasted Mushroom Polenta Bake combines creamy polenta with savory roasted mushrooms, creating a hearty vegetarian main dish. Inspired by Alexandra's Kitchen on TikTok.

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups water or vegetable broth
• 1 teaspoon salt
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1 pound mixed mushrooms, cleaned and sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Polenta:
2. In a medium saucepan, bring water or vegetable broth to a boil. Add 1 teaspoon salt.
3. Gradually whisk in the polenta to prevent lumps.
4. Reduce heat to low and cook, stirring frequently, until thickened and creamy, about 30 minutes.
5. Stir in butter and grated Parmesan cheese until well combined.

6. Pour the cooked polenta into a greased baking dish and set aside.

7. Roast the Mushrooms:

8. Preheat the oven to 400°F (200°C).
9. In a bowl, toss the sliced mushrooms with olive oil, minced garlic, fresh thyme, salt, and pepper.
10. Spread the mushrooms in a single layer on a baking sheet.

11. Roast in the preheated oven for 15-20 minutes, or until mushrooms are tender and slightly caramelized.

12. Assemble the Bake:

13. Spoon the roasted mushrooms over the prepared polenta in the baking dish.

14. Return the dish to the oven and bake for an additional 10 minutes, allowing the flavors to meld.

15. Serve:

16. Remove from the oven and let cool slightly.
17. Garnish with chopped fresh parsley before serving.

Nutrition (per serving, estimated)

• Calories: ~335
• Protein: 11g
• Fat: 14g
• Carbs: 37g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Cheese Options: Substitute Parmesan with Gruyère or Fontina for a different flavor profile.
• Herb Variations: Use rosemary or sage instead of thyme.
• Add Greens: Incorporate sautéed spinach or kale for added nutrients.