Baked Mushroom Polenta


This Baked Mushroom is a perfect summer dish, a simple delicious dinner or lunch you can prepare in advance. Even leftovers are delicious. Just with a side salad but it can also be a lovely side dish if you prefer. Convenient to take to a picnic or as a work lunch

Before Baking
All done and garnished with cherry tomatoes and micro greens

It’s such an easy to prepare dish and so versatile. You don’t have to go with mushrooms at all. You can use onions or leeks with zucchini or tomatoes. Or any other veggie combo you would go with in a quiche or in pie filling.

I used here shiitake and portobello mushrooms but even the modest button mushrooms taste amazing in this polenta. Porcini and onions…the best combo! So if you can get fresh ones, go for it!

If you’re ready, we can proceed with the recipe 😉

Preparation time: 20 minutes + 15 minutes for baking
Yields: 4 big portions


1 cup polenta
4 cups water
2 pinches salt
1/2 -2/3 cup onions
3 spring onions
wild garlic (optional)
2 cups mushrooms
2 tbsp shoyu
salt, chilli
1/2 cup soy cream
1 tsp lemon juice
1 tbsp olive oil
1-2 tbsp Shoyu (naturally fermented soy sauce or use liquid aminos instead)


1. Preheat oven to 180 Celsius. I use steam baking mode in my Electrolux Steam Oven.  Baking in steam mode makes the polenta soft inside and crispier on the outside. If you’re using a regular oven, go for a ventilated mode which is also better for the crust 😉


2. Boil 4 cups of water. When boiling, add 2 pinches of salt and stir with a wooden spoon to create a vortex, then slowly pour in 1 cup polenta stirring while pouring it in
3. Keep stirring until the polenta starts boiling. Cover with a tight lid and cook on the lowest flame for 15 minutes. No further stirring is needed
4. Prepare the veggies. I usually cut everything into  strips
5. Sauté onions with a pinch of salt on olive oil until slightly wilted and add mushrooms. Season with shoyu, freshly ground pepper and chili.
6. Sauté for another minute or so and add spring onions or wild garlic if using. When veggies are almost done (it will take maybe another 2 minutes), add soy cream (or the alternative) and lemon juice, then cooked polenta and season to taste with more salt, shoyu and spices. At this point I love adding another tbsp of extra virgin olive oil.
7. Transfer into a dish or pan lined with parchment paper or you can grease it instead.
8. At this point you can leave it until you’re ready to finish it.
9. Bake for about 15 minutes until the golden crust forms.
10. Leave it to slightly set and cool so you can cut it into wedges more neatly.
11. Store the leftovers in the fridge up to two days.

Hope you’ll enjoy this one and if you like what I share on my blog, you can subscribe to the updates and if you happen to try these and even take pictures tag them #deliciousandhealthybymaya on Instagram so I can find you. I would love to hear from you 🙂

Much love,
Maja xx


  1. Hi MAya, i lobe your ideas.,thanks!!! iam intolerant to corn, so polenta is not allowed to me. Could i replace it with Millet? Best regards, daniela

  2. This sounds so fabulous, Maja! I love polenta but don’t eat it very often. Thanks for the inspiration to eat it more 🙂

    1. Hi darling!

      thank you! I love polenta in summer, especially these baked ones:)


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