Mushroom Polenta Casserole with Garlic Yogurt Sauce Recipe
This hearty Mushroom Polenta Casserole combines creamy polenta with sautéed mushrooms and sage, topped with a melty cheese layer and served alongside a flavorful garlic yogurt sauce. Perfectly baked until golden, this comforting dish offers a delightful blend of textures and Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Polenta Mushroom Casserole:
- 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)
Garlic Yogurt Sauce:
- 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
Instructions
- Prepare Baking Dish: Line a shallow rectangular casserole dish (approximately 21×32 cm / 8×13 inches) with baking paper to ensure easy removal and clean-up.
- Make Polenta: Bring the water to a gentle simmer, add salt, and stir until dissolved. Slowly whisk in the polenta and cover, cooking on very low heat. Stir occasionally with a wooden spoon until thickened, following packet instructions for timing (usually 20-30 minutes).
- Cool Polenta: Once cooked, pour the polenta into the prepared dish. Smooth the surface evenly and allow it to cool completely and set.
- Preheat Oven: When the polenta has cooled, preheat the oven to 200°C (400°F) to prepare for baking the casserole.
- Prepare Mushrooms and Sage: Clean and slice mushrooms. Slice the sage leaves thinly by halving them then cutting into strips.
- Cook Mushrooms: Heat 1 tablespoon butter in a large pan over medium heat. Add mushrooms and sage and sauté for 3-4 minutes until golden and cooked through. Season with salt and pepper to taste.
- Assemble Casserole: Pour the cooked mushrooms with their juices over the cooled polenta. Spread evenly, then top with the grated sheep cheese. Dot with the remaining teaspoon of butter.
- Bake: Bake the assembled casserole in the preheated oven for about 20 minutes or until the cheese is melted and golden brown.
- Make Garlic Yogurt Sauce: Grate the garlic cloves finely into a small bowl. Add mustard and salt, stirring well to combine.
- Emulsify Sauce: Slowly drizzle in the oil while stirring continuously until the mixture thickens slightly and emulsifies.
- Finish Sauce: Stir in the Greek yogurt until smooth. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the mushroom polenta casserole hot, accompanied by the garlic yogurt sauce and a fresh green salad for a complete meal.
Notes
- Use quick-cooking polenta if short on time; adjust cooking accordingly.
- Sheep cheese can be substituted with feta, gouda, cheddar, or gorgonzola depending on preference.
- Fresh sage provides the best flavor; dry sage can be used sparingly.
- Ensure polenta cools completely before adding toppings to help maintain structure.
- Garlic yogurt sauce can be made milder or stronger by adjusting garlic quantity.
- This dish is vegetarian but not vegan due to cheese and yogurt.
Keywords: mushroom polenta casserole, baked polenta, mushroom casserole, garlic yogurt sauce, vegetarian casserole, Mediterranean dish
