Portobello Polenta Bake Recipe
Portobello Polenta Bake Recipe photo by Taste of Home
Next Recipe

Portobello Polenta Bake Recipe

Be the first to add a review
Publisher Photo
Any recipe with melted cheese in it is a favorite of mine. That's just one reason I love this polenta bake. It has a lot of protein for a meatless meal! —Margee Berry, White Salmon, Washington
Recommended: 52 Date Night Dinners
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/4 cups water
  • 1 cup cornmeal
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 1/2 pound sliced baby portobello mushrooms
  • 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
  • 2 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 cup (4 ounces) shredded Gruyere or fontina cheese
  • 1/2 teaspoon salt
  • 1 cup part-skim ricotta cheese
  • Minced fresh parsley

Nutritional Facts

1 serving: 304 calories, 13g fat (6g saturated fat), 96mg cholesterol, 605mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.


  1. Preheat oven to 350°. In a large heavy saucepan, bring broth and water to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir until thickened and cornmeal is tender, 8-10 minutes.
  2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender, 4-5 minutes. Stir in tomatoes and garlic; cook 1 minute.
  3. Mix eggs, Gruyere cheese and salt; stir into polenta. Spread half of the mixture into a greased 11x7-in. baking dish. Top with vegetable mixture. Drop ricotta cheese by tablespoonfuls over top. Spread with remaining polenta.
  4. Bake, uncovered, until edges are lightly browned, 25-30 minutes. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that can be used without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Portobello Polenta Bake in Healthy Cooking Annual Recipes Annual 2017, p194

Reviews for Portobello Polenta Bake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image