clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tube Polenta Recipe – Baked Rounds with Mushroom Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x
  • Category: Main Course
  • Diet: Vegan


Looking for a simple way to use up that pre-made polenta you got at the store? These easy baked polenta rounds with creamy mushroom sauce are an ultimate 30-minute-meal.


  • 1-pound tube pre-cooked polenta
  • About 2 tablespoons extra virgin olive oil
  • 1 small white onion, diced
  • 10 ounces cremini mushrooms, stemmed and sliced
  • Fine sea salt, to taste
  • 1 cup milk* (see note below)
  • 1 tablespoon white miso*
  • 2 medium garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme, oregano, or Herbes de Provence
  • 1/4 cup dry white wine (optional)*
  • 1 tablespoon minced parsley
  • 1/2 teaspoon coarsely ground black pepper


  1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.
  2. Cut polenta into 1/2-inch-thick rounds and arrange in a single layer on the baking sheet. Brush lightly with olive oil. Bake until lightly golden around the edges, about 20 minutes. (You can broil it for a few minutes in the end if you want.)
  3. Meanwhile, heat a large skillet over medium heat and add a glug of oil. Add the onions and mushrooms with pinches of salt and pepper. Cook until the vegetables are softened and starting to brown, 8 to 10 minutes.
  4. Meanwhile, add 1 tablespoon miso to 1 cup of milk. Let stand for a few minutes to soften, then whisk to dissolve.
  5. Stir the garlic into the vegetables, as well as 1 tablespoon flour and 1 teaspoon dried herbs. Cook for about 30 seconds. Then stir in 1/4 cup wine (if using – if not, skip to step 6) and cook for about a minute to evaporate the alcohol.
  6. Stir in the milk mixture and bring to a simmer. Cook over low heat until the sauce thickens, stirring occasionally, about 5 minutes.
  7. Turn the heat off and stir in the parsley and 1/2 teaspoon pepper. Taste and adjust the seasonings if needed.
  8. Serve over polenta.


  • Milk: I use full-fat oat milk, but feel free to use almost any unsweetened, unflavored plant milk here (except for almond – it’s overpowering). If you have whole dairy milk, you can use that too.
  • Miso: You can sub with an equal amount of nutritional yeast.
  • Wine: If you don’t have any, just skip it.


  • Serving Size: 1/2 of the recipe
  • Calories: 410
  • Fat: 15.5 g
  • Carbohydrates: 56.2 g
  • Fiber: 4.7 g
  • Protein: 10.3 g

Keywords: tube, premade, polenta, mushrooms

Never Miss a Recipe

Subscribe + get my Plant-Based Dinners E-Book for free!