Irresistibly Creamy Mushroom Polenta Casserole with Cheese

A comforting Mushroom Polenta Casserole with Cheese, featuring creamy polenta, sautéed mushrooms, and a tangy garlic yogurt sauce.

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Prep Time 15

Cook Time 50

Cooling Time 30

Total Time 1 35

Servings: 6 portions

Course: Comfort Foods

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Polenta Base

1 cup Polenta
4 cups Water
1 tsp Fine Sea Salt
2 tbsp Butter

For the Mushroom Topping

14 oz Mushrooms any variety like button, cremini, or shiitake
4 large Sage Leaves or ½ tsp dry

For the Cheese Layer

5.5 oz Cheese of choice like feta, gouda, or cheddar

For the Garlic Yogurt Sauce

3 cloves Garlic or more to taste
½ tsp Mustard
1 tbsp Oil for emulsifying
1.25 cups Greek Yogurt

Equipment

oven
Skillet
Casserole dish
whisk
mixing bowl

Method

How to Make Mushroom Polenta Casserole

Line a 21x32 cm (8x13 inch) dish with baking paper.
Bring water to a gentle simmer, then add fine sea salt. Gradually whisk in the polenta, cooking on low heat for 20-30 minutes until creamy.
Clean and slice your choice of mushrooms. In a skillet, melt butter over medium heat, add mushrooms and sage, sauté for 3-4 minutes until golden brown.
Once the polenta has cooled, pour the sautéed mushroom mixture over it and sprinkle your chosen cheese on top. Bake at 200°C (400°F) for about 20 minutes.
In a small bowl, grate garlic and combine with mustard. Whisk in oil to emulsify, then stir in Greek yogurt. Season to taste.
Cut the casserole into portions and serve warm, drizzled with garlic yogurt sauce.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

Feel free to garnish with fresh herbs for an extra pop of flavor.

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