Portobello Polenta Casserole

Portobello Polenta Casserole


(0 votes) 0 0

This casserole is sophisticated and delicious. It is sure to leave an impression on all your guests even though it is quick and easy. With only a little cheese, you don’t have to worry about it being as heavy as most casseroles.

Shared by

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 C. instant polenta
  • 3 Tbsp. butter, cut into chunks
  • 3 1/4 C. vegetable stock, hot
  • 2/3 C. Parmesan cheese, grated
  • 1 1/2 C. portobello mushrooms, sliced
  • 1 cup cherry tomatoes, halved

Our Readers Also Loved


Over medium heat, melt butter with polenta in a skillet. Add stock gradually and beat vigorously to avoid lumps. Cook and stir until thick and bubbly. Remove from heat and add mushrooms, tomatoes, and cheese. Place in the oven on broil. Bake for about 11 minutes or until tomatoes wrinkle and mushrooms are tender.

Around The Web