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Baked polenta with mushrooms & cheese


  • Put the polenta, water and 2 tspn salt in a microwave dish and cook, uncovered, on high for 6 mins. Then stir well, cover loosely with greaseproof paper and cook for another 6 mins. Add 50 gm grated parmesan with the butter, mix well and spoon into a lightly oiled baking dish. Allow to cool and refrigerate until set.
  • Heat a little oil in a large heavy-bottomed pan and gently saute the onion and garlic until softish. Then add the mushrooms, seasonings, ¼ cup stock and the parsley. Gently stir and cook until the mushrooms have collapsed and are reasonably tender, adding a little more stock if needed.
  • When the polenta is ready, preheat the oven to 180°C fan forced (200°C normal).
  • Then slice the set polenta and layer in the base of a gratin dish (casserole) with the mushrooms, tallegio and parmesan. Repeat the process with the remaining ingredients and cook in the oven for about 30-40 mins until golden brown and bubbling.
  • Serve with a simple green salad on the side.


  • 1 cup instant polenta
  • 3 cups water
  • sea salt & freshly ground pepper
  • freshly grated parmesan
  • a good dollop of butter
  • olive oil spray
  • olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 4 medium field mushrooms, stalks removed, peeled & sliced 
  • vegetable stock
  • 1-2 tbsp chopped fresh parsley
  • tallegio cheese, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm