Italian Cuisine
Baked Polenta with Mushrooms and Mozzarella
This dish is a magnificent example of traditional Northern Italian home cooking, offering a hearty, warming alternative to everyday pasta. The thick, velvety cornmeal base is enriched with butter and parmesan before being baked to form a subtle crust. It is layered with a juicy ragù of mushrooms seared with fragrant garlic and fresh thyme, then finished with mozzarella. In the oven, the cheese transforms into a stretchy, creamy blanket, tying the soft textures, savory mushroom juices, and browned cheese bubbles together.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 15 min
- Cooking
- 20 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 15 g
- Fat
- 22 g
- Carbs
- 56 g
- Fiber
- 4.5 g
Step by step
Method
- 01
Bring water to a vigorous boil in a heavy-bottomed pot and se…
Bring water to a vigorous boil in a heavy-bottomed pot and season well with salt. Pour the cornmeal in a slow, steady stream while whisking continuously to avoid lumps.
- 02
Reduce the heat to low and cook the polenta, stirring constan…
Reduce the heat to low and cook the polenta, stirring constantly with a wooden spoon. After about 15-20 minutes, the mixture will become very thick and pull away from the sides.
- 03
Remove from heat, then stir in the butter and grated parmesan…
Remove from heat, then stir in the butter and grated parmesan until fully integrated. Pour into a greased baking pan, smooth with a damp spatula, and let set.
- 04
Slice the mushrooms and finely mince the garlic
Slice the mushrooms and finely mince the garlic. Heat olive oil in a skillet over high heat, drop in the mushrooms and thyme sprigs, and sear for 5 minutes until golden.
- 05
Lower the skillet heat, add the minced garlic, salt, and pepper
Lower the skillet heat, add the minced garlic, salt, and pepper. Cook for 1 minute until the garlic is fragrant, then discard the spent thyme stems.
- 06
Distribute the seared mushrooms evenly over the firm polenta…
Distribute the seared mushrooms evenly over the firm polenta base. Coarsely grate or slice the mozzarella and spread it out to fully cover the mushroom layer.
- 07
Place the dish in an oven preheated to 200°C
Place the dish in an oven preheated to 200°C. Bake for 10-12 minutes until the cheese is completely melted, bubbling, and develops a beautiful golden color.
Dishday
Useful advice
Cooking tip
The polenta can be boiled and spread into the baking pan the day before. It will solidify completely in the fridge, so you only have to top and bake it before dinner.
How to serve
Cut the bake into portions with a spatula and serve immediately while the mozzarella remains stringy. Garnish with fresh herbs if desired.
How to store
Store any leftovers in the refrigerator in a sealed container for up to 2 days, reheating in an oven at 180°C to restore the cheese texture.
Note
Use finely ground or instant cornmeal to significantly reduce the active time spent stirring the pot over the stove.
