Name: Mushroom Polenta Casserole with Garlic Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 1/3 cup polenta; 3 1/3 cup water; 1 teaspoon fine sea salt; 1 tablespoon butter + 1 teaspoon extra butter; 14 oz mushrooms; 4 large fresh sage leaves or ½ teaspoon dry sage; 5.5 oz sheep cheese (or feta, gouda, cheddar, gorgonzola); 3 garlic cloves (or more to taste); ½ teaspoon mustard; 1 tablespoon oil (vegetable or olive oil); 1 1/4 cup Greek yogurt; fine sea salt and pepper to taste

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Introduction

This Mushroom Polenta Casserole is a comforting, flavorful dish featuring creamy polenta topped with sautéed mushrooms, fragrant sage, and melted cheese. Paired with a tangy garlic yogurt sauce, it’s perfect for a cozy dinner or entertaining guests.

A rectangular clear glass baking dish holds a baked casserole with two main layers: the bottom layer is a yellowish base that looks soft and thick, while the top layer consists of melted, bubbly white cheese that covers browned, cooked mushroom slices scattered unevenly across the surface. Small green herbs are sprinkled over the cheese and mushrooms, adding specks of fresh color. The dish rests on a white lace cloth on a white marbled surface, with two silver forks placed to the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cup polenta
3 1/3 cup water
1 teaspoon fine sea salt
1 tablespoon butter + 1 teaspoon extra
14 oz mushrooms
4 large fresh sage leaves or ½ teaspoon dry sage
5.5 oz sheep cheese (or feta, gouda, Cheddar, Gorgonzola)
3 garlic cloves or more to taste
½ teaspoon mustard
1 tablespoon oil
1 1/4 cup Greek yogurt
Fine sea salt and pepper, to taste

Instructions

Step 1: Line a shallow rectangular casserole dish (approximately 21×32 cm / 8×13 inches) with baking paper.
Step 2: Bring the water to a soft simmer in a pot. Add salt and stir to dissolve. Slowly whisk in the polenta, then cover and cook on very low heat, stirring occasionally, following the packet’s cooking time (usually 20-30 minutes).
Step 3: When the polenta is cooked, pour it into the prepared dish and level the surface. Allow it to cool completely.
Step 4: Preheat the oven to 200°C (400°F).
Step 5: Clean and slice the mushrooms. Cut sage leaves into thin strips.
Step 6: Melt the tablespoon of butter in a large pan over medium heat. Add mushrooms and sage, fry for 3-4 minutes until golden. Season with salt and pepper.
Step 7: Pour the mushroom mixture, including juices, evenly over the cooled polenta. Sprinkle the grated sheep cheese on top and dot with the extra teaspoon of butter.
Step 8: Bake in the preheated oven for about 20 minutes, until the cheese has melted and turned golden.
Step 9: Meanwhile, prepare the garlic yogurt sauce. Grate the garlic into a small bowl, add mustard and a pinch of salt, and mix well.
Step 10: Slowly whisk in the oil until the mixture emulsifies slightly.
Step 11: Stir in the Greek yogurt and adjust the seasoning with salt and pepper.
Step 12: Serve the polenta casserole warm with the garlic yogurt sauce and a fresh green salad.

Tips & Variations

Use your favorite cheese or try a blend for added depth of flavor.
For a vegan version, swap butter for olive oil, use plant-based cheese, and replace Greek yogurt with a vegan yogurt alternative.
Add a pinch of chili flakes to the mushrooms for a spicy kick.
Use fresh sage for the best aroma, but dried sage works well in a pinch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) until warmed through to maintain the texture. The yogurt sauce is best prepared fresh but can be stored separately for up to 2 days in the fridge.

How to Serve

A baked casserole in a clear glass dish with three layers visible: the bottom layer is a soft yellow base, likely polenta or mashed potatoes, topped with a thick layer of browned and melted white cheese scattered unevenly, showing some golden spots, and a dense topping of sliced brown mushrooms spread over the cheese. Small green herb pieces, possibly chopped parsley or chives, are sprinkled across the top, adding a fresh contrast in color. The dish sits on a white marbled surface with a lace white cloth partly visible beneath the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cooking polenta for this recipe?

Yes, quick-cooking polenta can be used. Adjust the cooking time according to the package instructions to ensure it’s properly cooked before assembling the casserole.

What can I substitute for sheep cheese?

You can substitute sheep cheese with feta, gouda, Cheddar, or Gorgonzola depending on your preference and what you have on hand. Each will add a different flavor profile to the dish.