Baked Porcini Mushroom Polenta

Baked Porcini Mushroom Polenta

Baked Porcini Mushroom Polenta


  • 1 cup polenta (cornmeal)
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup grated Parmesan cheese
  • 1/2 cup unsalted butter
  • 1 ounce dried porcini mushrooms
  • 1 cup hot water (for soaking mushrooms)
  • 2 cloves garlic, minced
  • 1 cup sliced fresh mushrooms (such as cremini or button mushrooms)
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley (for garnish)


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Porcini Mushrooms:
    • Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they become soft.
    • Once softened, drain the mushrooms, reserving the soaking liquid. Chop the rehydrated porcini mushrooms.
  3. Cook the Polenta:
    • In a large saucepan, bring 4 cups of water to a boil.
    • Slowly whisk in the polenta and salt, stirring constantly to avoid lumps.
    • Reduce the heat to low and simmer the polenta, stirring frequently, until it thickens. This usually takes about 15-20 minutes.
    • Stir in the grated Parmesan cheese and butter until well combined.
  4. Prepare the Mushroom Mixture:
    • In a skillet over medium heat, melt a tablespoon of butter.
    • Add minced garlic and sauté until fragrant.
    • Add the fresh mushrooms and chopped rehydrated porcini mushrooms. Cook until the mushrooms are tender and any liquid has evaporated.
    • Season the mushroom mixture with salt and black pepper to taste.
  5. Combine Polenta and Mushrooms:
    • Grease a baking dish with butter or cooking spray.
    • Spread half of the cooked polenta into the bottom of the baking dish.
    • Top the polenta with the sautéed mushroom mixture.
    • Cover the mushrooms with the remaining polenta.
  6. Bake:
    • Bake the polenta in the preheated oven for about 25-30 minutes or until it is set and the top is golden brown.
  7. Garnish and Serve:
    • Remove the baked polenta from the oven and let it cool for a few minutes.
    • Garnish with chopped fresh parsley.
    • Slice and serve the baked porcini mushroom polenta warm.

Enjoy your delicious Baked Porcini Mushroom Polenta!


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