Baked polenta with mushrooms and béchamel in the air fryer is a simple, clever recipe perfect for repurposing leftover polenta into a creamy and super tasty dish. With few ingredients and no need to turn on the traditional oven, you can serve a layered gratin polenta enriched with mushrooms, melty cheese, and a velvety béchamel that wins you over at the first bite.
It’s the ideal idea for a quick dinner, a hearty lunch, or when you crave homemade comfort food without stress, delivering a result that feels like it came from a mountain inn. Golden crust on top, soft heart inside, and all the aroma of mushrooms: a recycling recipe that becomes the star of the table.
Before moving on to the recipe, here are other air fryer ideas:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 294.30 (Kcal)
- Carbohydrates 30.50 (g) of which sugars 8.39 (g)
- Proteins 11.89 (g)
- Fat 15.06 (g) of which saturated 9.30 (g)of which unsaturated 5.25 (g)
- Fibers 2.84 (g)
- Sodium 758.54 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz cooked polenta
- 10.5 oz mushrooms (mixed, frozen)
- 2 cups milk
- 2 tbsps flour
- 3.4 oz water
- salt
- 2 tbsps butter
- nutmeg
- 1.8 oz cheese (such as Emmental or Asiago)
- 0.7 oz grated Parmesan
Tools
- 1 Small Pot
- 1 Baking Pan
Preparation
In a large pan, pour a drizzle of extra virgin olive oil, add a clove of garlic and a pinch of chili pepper. Add the frozen mushrooms directly into the pan and let them cook over medium heat for about 10 minutes until they become soft and slightly golden. At the end of cooking, add a sprinkle of chopped parsley, mix, and turn off the heat.
Put the milk in a small pot with a pinch of salt and bring it almost to a boil. In a small bowl, dissolve the flour with a bit of water, stirring well to avoid lumps. Pour the hot milk into the flour mixture, place back on the heat, and stir continuously until you obtain a smooth and thick béchamel. Turn off the heat, add a piece of butter, and a grating of nutmeg.
Pour some béchamel on the bottom of the baking pan. Cover with a layer of sliced polenta, distribute some mushrooms and a few pieces of cheese on top. Add more béchamel and continue with a second layer of polenta, mushrooms, and cheese.
Cover the last layer with the remaining béchamel and finish with a generous sprinkle of grated Parmesan.
Bake in the air fryer at 338°F for about 20 minutes, or until a nice golden crust forms on the surface.
Inside, it will remain soft, creamy, and super melty.
Serve it hot and get ready for seconds: this baked polenta is a real one-pot comfort dish!
Final Notes and Tips from Zia Debby
This baked polenta with mushrooms and béchamel is also perfect for the traditional oven: if you don’t use the air fryer, bake at 374°F for 20–25 minutes, or until a nice golden and inviting crust forms on the surface.
You can customize the recipe with the cheeses you prefer: scamorza, provola, fontina, or mozzarella will make the interior even more melty. If you want a more intense flavor, try adding some cubes of gorgonzola between the layers.
It’s ideal to prepare in advance and heat up at the moment because it’s even better the next day!
FAQ (Frequently Asked Questions)
Can I use freshly made polenta?
Yes, but the best result is achieved with cooled polenta because it cuts more easily into slices and holds its shape better in layers.
Can I freeze the baked polenta?
Yes, you can freeze it already cooked and portioned. When needed, let it thaw in the fridge and reheat it in the oven or air fryer until it’s nice and hot and melty again.
