Gratinated mushroom polenta casserole. When the cold starts to creep in, a nice polenta is just what you need to warm your heart and palate.

A nice plate of polenta is a perfect choice for these cold and rainy days. The mushroom polenta casserole is a tasty and delicious recipe.

What do you think about preparing a great classic with the famous yellow flour?

We’re talking about mushroom polenta casserole, a recipe that just saying it makes you think of autumn and is also perfect for a family dinner.
It is prepared following two cooking methods: the first in a pot, then once cooled and cut into slices, it is baked in the oven or air fryer where the polenta is gratinated, but only after seasoning the layers, which are “messed up” differently depending on the region where the recipe is made.

You should know that when I was little and my mom’s kitchen was the daily one, mushroom polenta casserole undoubtedly rhymed with Monday.

In fact, the traditional lunch of a typical winter Sunday with family often consisted of a mixed meat grill, accompanied by homemade and then grilled polenta.

And so the next day, grandma, at the sacred cry of “nothing goes to waste,” devised this recipe.

Since it’s a recycling recipe, the ingredients will already be cooked and just a quick trip to the oven will give them new life.

This delicacy suggests seasoning it with lots of mushrooms for a super tasty result.

To make it more indulgent and soft among the various layers, I also added some béchamel.
The cheeses indicated can be replaced with your favorites, in the same proportions, depending on personal taste.

Obviously, it should be considered as a single dish, as it is very nutritious.

Difficulty: Very Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Oven, Air Frying
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

Mushroom Polenta Casserole

10.5 oz corn flour
5.5 cups water
2.7 tbsp extra virgin olive oil
to taste salt
5.3 provola (or scamorza or mozzarella)
1.8 oz parmesan
1 knob butter
1.8 oz butter
1.8 oz flour
2.1 cups milk
to taste nutmeg
to taste salt
1 shallot
carrot (small)
1.1 lbs mushrooms (or mixed or frozen)
to taste extra virgin olive oil
salt

Tools

Baking Dish
Pot
Frying Pan

Steps

Mushroom Polenta Casserole

Take a double-bottomed pot, pour in the water, and add the salt.
Add the corn flour and whisk very well.
Then turn on the stove and continue stirring until it starts to boil, at this point add a drizzle of olive oil, continue stirring for a few minutes.
When you see the mixture become smooth and homogeneous.
Move the pot to the smallest gas burner, cover it with a lid, cook on low heat for 45 minutes, stirring occasionally.
(If you use quick-cooking corn flour, which gives good results in very little time. These have a cooking time of 4 or 5 minutes).
A tip would be to have it ready and cold.
When the polenta is cooked, pour it into a container from which a loaf will be obtained.
Let the loaf cool before using it.
You can use frozen mushrooms or fresh and mixed mushrooms.
In the sauté, I used a finely chopped carrot and shallot.
If you use frozen mushrooms, cook them in a pan with 2 tablespoons of extra virgin olive oil, on high heat for 15 or 20 minutes, salting them lightly.

If you use fresh mushrooms, clean them with a knife or a dry cloth but never by rinsing under water, or they will be ruined.

Cut the fresh mushrooms into pieces and cook them for 20 minutes in a pan with oil, salting them lightly at the end of cooking.

Add the chopped parsley and mix.
To prepare the béchamel, heat the milk.
In another small pot, melt the butter over low heat, add salt and nutmeg, remove the pot from heat, add the flour, and keep stirring with the whisk to avoid lumps.
Put the pot back on heat and continue stirring until the mixture begins to take on a light golden color, incorporate the hot milk, and vigorously mix everything with the whisk.
Cook until it boils to obtain a good density.
Cut the provola.
At this point, all that remains is to assemble everything.
Extract the polenta loaf and slice it into slices about 0.4 inches thick and grate the cheese.
Now grease a baking dish with butter and arrange the polenta slices, béchamel provola mushrooms, and grated cheese.
Repeat more layers in the same way.
The last layer will be topped with béchamel, mushrooms, and plenty of grated cheese.
Baking: Place in a preheated oven at 375°F for half an hour.
Air Fryer Cooking: Insert the baking dish inside the air fryer and cook at 392°F for 8/10 minutes or until the pie is nicely golden.
Always check. (Because every oven and fryer changes cooking methods).
Serve it hot.
Enjoy your meal.

Tips and Trivia

Corn belongs to the Poaceae family and is a gluten-free cereal, rich in vitamins, especially Vitamin A and folic acid, but also phosphorus and potassium.

It is consumed in cobs, usually boiled or roasted: their kernels can also be added to salads (boiled) or consumed as a snack, if popped (popcorn).

In the form of flour, it is used in sweet and savory doughs, even in the form of starch, and for the preparation of polenta.

It can be stored in the fridge for 24 hours and reheated in the oven when serving.

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