Baked Polenta with Mushrooms

Made as our meatless main with a side of asparagus roasted w/ cloves of garlic, evoo, s&p.. It was soooo good! All you need for a hearty, satisfying vegetarian meal. Used baby portabella, this recipe screams out their name! Needed to bake about 35 mins though... maybe a helpful hint when trying to prepare multiple dishes at once and want to get the timing tightened up, ya know!?!?!? Thinking that if I don't have a garlic infused side veggie next time that I'll add some to the mushroom sautee step.

FANTASTIC!!! Made this with portabellos and a few chanterelles. Used less parmesan and a bit of lite havarti (didn't have fontina) on top. Served it with grilled chicken and zucchini. Fantastic meal. Can't wait for lunch to have leftovers. PS Made 1/2 recipe for me and hubby as a side and will have plenty for lunch for both.

This is so much better than any other recipe I found on the web. Other recipes like this were claiming that their method was the "real" one, yet, I found your recipe more authentic. Thank you for sharing.

Made this to go with a beef tenderloin. I cooked polenta in chicken broth and forgot to add the parmesan cheese. I used about 2/3 white button mushrooms and 1/3 shitake - the only two fresh mushrooms that the grocery store had today. I used fresh thyme and chopped sage to season both the mushrooms and the polenta. As a side, the recipe will serve 8. This was absolutely delicious and I will definitely make it again.