Description
A simple and flavorful dish featuring crispy polenta and savory mushrooms baked together on a sheet pan.
Ingredients
Scale
- 1 tube (18 oz) pre-cooked polenta, sliced into 1/2-inch rounds
- 8 oz cremini mushrooms, sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Arrange polenta slices and mushrooms in a single layer on the sheet pan.
- Drizzle with olive oil, then sprinkle with salt, pepper, thyme, and minced garlic.
- Toss to coat evenly.
- Bake for 20-25 minutes until polenta is crispy and mushrooms are tender.
- Sprinkle with Parmesan cheese if using, and garnish with fresh parsley before serving.
Notes
- Use any mushroom variety you prefer.
- For extra crispiness, broil for the last 2-3 minutes.
- Serve with a side salad for a complete meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg