About
A recipe that takes rustic polenta and elevates it with rich, earthy mushrooms and the irresistible depth of smoked cheese. Each bite is a blend of creamy, cheesy polenta with the umami goodness of sautéed mushrooms, all baked together to perfection. It’s the kind of dish that feels like a warm hug — perfect for a family dinner, potluck, or any gathering where you want to impress with minimal effort. Simple, hearty, and packed with flavor, this casserole is sure to become a new favorite in your rotation. Enjoy it as a standalone vegetarian main or serve it alongside roasted vegetables for a complete, wholesome meal.
Serves: 6
Cook time: 45 min
Difficulty: easy
Ingredients
- 1 ½ cups (300g) polenta (or coarse cornmeal)
- 6 cups (1.4L) water
- 14 oz (400g) mushrooms
- 5 oz (150g) feta cheese
- 7 tbsp (100g) butter
- 5 oz (150g) double-smoked cheddar cheese
- 3 tbsp vegetable oil (for cooking)
- Salt, to taste
Step-by-step
1
Cook the polenta according to the package instructions, or bring 6 cups (1.4L) of water to a boil in a large pot. Add a generous pinch of salt, then gradually pour in the polenta while stirring constantly to prevent lumps. Reduce the heat to low and continue to stir frequently as the polenta thickens, about 10-15 minutes.
2
Once the polenta is smooth and thick, stir in the butter and season with additional salt to taste. Remove from heat and set aside.
3
Clean and slice the mushrooms evenly.
4
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté for 7-10 minutes, or until they release their moisture and turn golden brown. Set aside.
5
Preheat your oven to 180°C (350°F).
6
Spread the cooked polenta evenly into a greased baking dish.
7
Spread the sautéed mushrooms evenly over the polenta, followed by a layer of crumbled feta cheese.
8
Grate the smoked cheddar cheese and sprinkle it over the mushrooms. Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese on top is melted and golden brown.
9
Let the casserole rest for 5-10 minutes before slicing. Serve warm and enjoy the creamy combination of polenta, mushrooms, and smoked cheese.
Flavorjazz 
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