Print

Amazing 1 Wild Mushroom Polenta Pie Joy

Wild Mushroom Polenta Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting Wild Mushroom Polenta Pie for a rustic and satisfying vegetarian dinner. This recipe brings together earthy mushrooms and creamy polenta in a simple, hearty bake.

Ingredients

Scale
  • 1 cup yellow cornmeal (polenta)
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan cheese (optional, omit for vegan)
  • 2 tablespoons butter or olive oil
  • 1 pound mixed wild mushrooms (cremini, shiitake, oyster)
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Bring the vegetable broth to a boil in a medium saucepan. Slowly whisk in the polenta.
  2. Reduce heat to low. Cook, stirring frequently, until the polenta is thick and creamy, about 20-30 minutes. Stir in the Parmesan cheese (if using) and butter/oil. Season with salt and pepper. Set aside.
  3. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a pie dish.
  4. Wipe the mushrooms clean. Slice larger mushrooms.
  5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
  6. Add the chopped shallot and minced garlic to the skillet. Cook for 2 minutes until fragrant.
  7. Stir in the fresh thyme and parsley. Season the mushroom mixture well with salt and pepper. Remove from heat.
  8. Spread half of the cooked polenta evenly into the bottom of the prepared pie dish.
  9. Spoon the mushroom mixture over the polenta layer.
  10. Top with the remaining polenta, spreading it gently to cover the mushrooms completely. You can create a decorative pattern on top if you wish.
  11. Bake for 20-25 minutes, or until the top is set and lightly golden.
  12. Let the pie rest for 5-10 minutes before slicing and serving. Enjoy this hearty dish!

Notes

  • For a richer flavor, use truffle oil when finishing the mushrooms.
  • If you do not have fresh thyme, use 1/2 teaspoon dried thyme.
  • This pie works wonderfully as a main course or a substantial side dish.
  • You can make the polenta a day ahead and simply reheat it before assembling the pie.

Nutrition

Find it online: https://savoryskies.com/wild-mushroom-polenta-pie/