Mains · Winter
Baked Polenta with Mushroom Sauce
A warming plant-based recipe for chilly days.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Bring vegetable stock to a boil, whisk in instant polenta and cook according to packet instructions until thick.
- Spread polenta in a lightly oiled shallow tin, smooth and rest for 10–15 minutes to set, then cut into slices.
- Cook diced onion and mushrooms for 8–10 minutes. Add tomato passata and simmer another 5 minutes to make a sauce.
- Bake polenta slices at 210°C for 10–15 minutes until golden, then serve with mushroom sauce.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.