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

Baked Polenta Cakes with Creamy Mushrooms

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.83 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 the ultimate 30-minute meal.


  • 1-pound tube of 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!