Description
A comforting casserole that combines rich mushroom flavors with creamy polenta, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 cup polenta
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- Fresh parsley for garnish
Instructions
- Prepare the Polenta: Start by bringing the vegetable broth to a boil in a large pot. Gradually whisk in the polenta, stirring constantly until it thickens.
- Cook Vegetables: While the polenta is cooking, heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté for 3-4 minutes until the onions are translucent.
- Add Mushrooms: Stir in the sliced mushrooms and cook until they soften. Season with salt and pepper for taste.
- Layer the Casserole: In a baking dish, spread a layer of the cooked polenta, followed by the mushroom mixture and a generous sprinkle of cheese. Repeat the layers if desired.
- Bake It: Preheat your oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Before serving, garnish with fresh parsley to add color and flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a complete meal, serve with a side of salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg