Baked Mushrooms and Polenta Gratin

Baked Mushrooms and Polenta Gratin
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    6 People
  • VIEWS
    10

Elevate your dining experience with this sumptuous gratin, where creamy polenta meets earthy mushrooms in a symphony of flavors. A comforting and elegant dish perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    54 mg
  • Fiber
    2 g
  • Protein
    14 g
  • Saturated Fat
    11 g
  • Sodium
    972 mg
  • Sugar
    2 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x12-inch baking dish. (5 minutes)

02

Step

Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add cornmeal in a slow stream, whisking constantly to avoid lumps. Whisk in 1 tablespoon oil and ¼ teaspoon sage. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, until very thick and the polenta pulls away from the sides of the pan. Stir in 3 tablespoons Parmesan cheese. (25 minutes)

03

Step

Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a large frying pan over medium-high heat. Add 1/2 of the mushrooms, ¼ teaspoon of each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until mushrooms are golden brown and have released their moisture, about 5 minutes. Remove from pan and set aside. Repeat with remaining mushrooms, 1 tablespoon each butter and oil, ¼ teaspoon salt and sage and 1/8 teaspoon black pepper. (15 minutes)

04

Step

Pour 1/2 of the polenta into the prepared baking dish and spread in an even layer. Top with 1/2 of the mushrooms, followed by 1/2 of the Fontina cheese and 2 tablespoons Parmesan cheese. Repeat with remaining polenta, mushrooms, Fontina and Parmesan cheeses. (10 minutes)

05

Step

Bake in the preheated oven until cheese is melted, bubbling, and lightly golden brown, about 15 minutes. Let stand for 5 minutes before serving. (20 minutes)

For a richer flavor, use vegetable broth instead of water when making the polenta.
Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor profile.
Fresh sage can be used instead of dried sage. Use 1 teaspoon of chopped fresh sage for every ¼ teaspoon of dried sage.
For a crispy top, broil the gratin for the last 2 minutes of baking, keeping a close eye to prevent burning.

Donnie Pollich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 3 Ratings)
Total Reviews: (6)
  • Hayden Armstrong

    I added a splash of white wine to the mushrooms while they were cooking, and it added a wonderful depth of flavor.

  • Donnie Pollich

    I was a bit intimidated by the polenta at first, but the instructions were so clear that it turned out perfectly!

  • Garnett Schroeder

    Easy to follow instructions and delicious results! A definite winner.

  • Deven Abbott

    This is such a comforting and satisfying dish. Perfect for a chilly evening!

  • Monserrat Schaefer

    The combination of mushrooms and Fontina cheese is just heavenly. I'll definitely be making this again.

  • Sally Dooley

    This recipe is a lifesaver! My family absolutely loves it, and it's become a regular on our dinner rotation.

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