Creamy Baked Polenta with Balsamic Mushrooms
Oven-baked polenta under balsamic cremini mushrooms — pure comfort food, with no stirring at the stove.
In a nutshell: This authentic italian-american creamy baked polenta with balsamic mushrooms comes together in just 1 hr using simple whole ingredients. The chef's secret: Instant polenta turns gummy in the oven, while coarse polenta bakes up creamy with a. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Oven-baked creamy polenta topped with balsamic cremini mushrooms. No-stir comfort food that tastes like it simmered for hours.
Key Equipment
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- 9x13-inch baking dish
- Large skillet
- Whisk
- Wooden spoon
Chef's Pro-Tips
- Use coarse polenta, not instant: Instant polenta turns gummy in the oven, while coarse polenta bakes up creamy with a little pleasant texture.
- Cover tightly or it dries out: A loose foil cover lets the liquid escape and the top crusts over — press the foil firmly around the dish edges.
- Stir once, halfway: One good stir breaks up any lumps and evens the cooking — more stirring is unnecessary in the oven method.
Ingredients
4
servings
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1 cup coarse polenta, not instant
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4 cups water
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1 cup whole milk
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1 tsp kosher salt, divided
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½ tsp black pepper
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2 tbsp butter
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¾ cup grated Parmesan cheese, divided
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1 lb cremini mushrooms, sliced
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2 tbsp olive oil
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3 cloves garlic, minced
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3 tbsp balsamic vinegar
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1 tbsp soy sauce
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1 tsp fresh thyme leaves
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2 tbsp fresh parsley, chopped
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Step-by-Step Instructions
Bake the Polenta
Whisk the polenta, water, milk, half the salt, and the pepper in a buttered 9x13-inch baking dish. Cover tightly with foil and bake at 375°F (190°C) for 40 minutes, stirring once halfway, until thick and creamy.
Sear the Mushrooms
Meanwhile, heat the olive oil in a large skillet over high heat. Sear the mushrooms undisturbed for 3 minutes until deeply browned, then stir and cook 3 minutes more.
Glaze with Balsamic
Stir in the garlic and cook 1 minute, then pour in the balsamic vinegar and soy sauce. Cook 2 minutes, scraping up the browned bits, until the mushrooms are lacquered and the liquid is syrupy.
Finish the Polenta
Remove the polenta from the oven, uncover, and stir in the butter and half the Parmesan until melted and silky. If it is too thick, whisk in splashes of hot water.
Serve
Spoon the polenta into warm bowls, top generously with the balsamic mushrooms, and finish with the remaining Parmesan, thyme, and parsley.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Polenta is coarsely ground yellow cornmeal, cooked into a creamy porridge. It is naturally gluten-free and a wonderful base for saucy toppings like these mushrooms.
Yes. Bake it, cool, and refrigerate for up to 3 days. Reheat gently in a pot with splashes of milk or water, whisking until creamy again.
You can, but reduce the bake time to 20 minutes and expect a softer, less textured result. Coarse polenta is strongly preferred here.
Almost anything saucy: braised short ribs, roasted vegetables, sausage and peppers, or a simple tomato sauce with basil all work beautifully.
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