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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • 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, divided
  • 1 small white onion, diced
  • 10 ounces cremini mushrooms, stemmed and sliced
  • Fine sea salt, to taste
  • 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* (like chardonnay, pinot grigio, or sauvignon blanc)
  • 1 cup milk* (see note below)
  • 1 tablespoon white miso*
  • 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 oil. Bake until lightly golden around the edges, about 20 minutes.
  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. Stir the garlic into the vegetables, as well as 1 tablespoon flour and 1 teaspoon dried herbs. Cook for about 30 seconds. Then add 1/4 cup wine (if using – if not, skip to step 6) and cook for about a minute to evaporate the alcohol.
  5. Stir in the milk and miso, and bring to a simmer. Simmer gently until the sauce thickens, stirring occasionally, about 5 minutes.
  6. Turn the heat off, and stir in the parsley and 1/2 teaspoon pepper. Taste and adjust the seasonings if needed.
  7. Serve over polenta.


  • 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.
  • You can sub miso with an equal amount of nutritional yeast.
  • Wine adds a funky tanginess here. But 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