Herbed Baked Cremini Mushroom Polenta

“delightfully light polenta, baked to perfection, served with mushroom sauce”
8 pieces

Ingredients Nutrition

  • 5 cups chicken broth, reserve 1c for sauce
  • 3 eggs, whisked
  • 1 cup polenta
  • 4 tablespoons butter
  • 3 cups cremini mushrooms, chopped, reserve 1 c for sauce
  • 3 teaspoons garlic, pre-chopped, reserve 1t for sauce
  • 12 tablespoons parmesan cheese, fresh grated, reserve 6T for topping
  • 15 tablespoons basil, sage, rosemary, parsley, & thyme, fresh chopped 3T each
  • 7 tablespoons into polenta, reserve 4T for later for topping, & 4T for later for sauce
  • 2 tablespoons cornstarch
  • 14 cup cold water
  • salt & pepper


  1. polenta.
  2. bring stock to a boil, stirring constantly whisk in polenta, reduce heat.
  3. to medium, continue stirring for ten minutes, then stir in butter, herbs,.
  4. mushrooms & parmesan, except reserved amounts, continue cooking.
  5. for five more minutes, cool slightly, then whisk in eggs, salt & pepper to
  6. taste. spoon into a greased 8" sqaure glass baking dish, place on middle
  7. rack in a pre-heated 375* oven for 25 minutes, remove from oven, mix together.
  8. reserved parmesan and herbs, keeping back a small amount of mixture for
  9. garnish when serving, sprinkle on top of polenta mixture, return dish to oven,.
  10. placing under broiler for 3 or 4 minutes till golden brown.
  11. remove from oven, let sit 5 minutes then cut into 8 servings,place on serving dishes, top with sauce, then garnish and serve.
  12. sauce.
  13. while polenta is baking, heat 1c reserved broth to a slow boil, mix corn.
  14. starch in 1/4c cold water, then add to broth, add reserved mushrooms,.
  15. garlic, &chopped herbs to sauce, salt & pepper to taste, simmer 5 minutes,.
  16. pour over dished polenta, sprinkle with reserved parmesan& herbs and serve.

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