40-Minute Sheet Pan Polenta with Mushrooms – Irresistible Comfort
A simple and flavorful dish featuring creamy polenta and savory mushrooms baked together on a sheet pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup polenta
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F.
- Bring water to a boil in a pot. Stir in polenta and salt. Cook for 5 minutes, stirring constantly.
- Spread cooked polenta evenly on a greased sheet pan.
- Heat olive oil in a pan. Add mushrooms, garlic, thyme, and black pepper. Cook until mushrooms soften.
- Spread mushroom mixture over polenta. Sprinkle with Parmesan cheese.
- Bake for 20 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- Use quick-cooking polenta for faster preparation.
- Add fresh herbs like parsley for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg