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Polenta Casserole with Mushrooms, Tomatoes, & Ricotta

There’s something deeply comforting about a bubbling casserole, especially as the days grow shorter and evenings cooler. I remember the first time I tasted polenta – it was during a trip to Tuscany. We were staying at a small family-run farm, and Nonna Emilia, with her twinkling eyes and flour-dusted apron, served a steaming bowl of creamy polenta topped with a rich mushroom ragu. The earthy aroma, the rustic presentation, the sheer heartiness of the dish…it was pure magic. This polenta casserole, while not exactly Nonna Emilia’s recipe, captures that same spirit of simple, satisfying Italian comfort food.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Dietary Type: Vegetarian

Ingredients

2 teaspoons olive oil, divided
2 cups onions, chopped
3 cups cremini mushrooms, coarsely chopped
1 1/2 teaspoons salt, divided
2 cloves garlic, chopped
1/3 cup dry red wine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon tomato paste
14 1/2 ounces canned tomatoes, diced, undrained
4 cups water
1 cup instant polenta
1/2 cup fat-free parmesan cheese
1/4 teaspoon black pepper, divided
1/2 cup part-skim ricotta cheese
1 1/2 teaspoons light margarine, cut in small pieces

Equipment Needed

10-inch cast iron skillet
Saucepan
13 x 9 inch baking dish

Instructions

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat 1 teaspoon of olive oil in a 10-inch cast iron skillet over medium-high heat. Make sure the skillet is hot before adding the onion.
Add the 2 cups of chopped onions to the skillet and sauté for 8 minutes, stirring occasionally, until they become translucent and slightly softened.
Add the 3 cups of coarsely chopped cremini mushrooms, 1/2 teaspoon of salt, and 2 cloves of chopped garlic to the skillet. Cook for 4 minutes, stirring frequently, until the mushrooms have softened and released some of their moisture.
Stir in the 1/3 cup of dry red wine, 1 tablespoon of chopped fresh rosemary (or 1 teaspoon of dried rosemary), and 1 tablespoon of tomato paste. Reduce the heat to medium and cook for 3 minutes, allowing the wine to reduce slightly and the flavors to meld together. This step intensifies the sauce’s richness.
Stir in the 14 1/2 ounces of canned tomatoes, diced and undrained. Cook until the sauce has thickened, which should take about 10 minutes. Remove the skillet from the heat and set aside. The tomatoes will break down further, creating a lovely, rustic sauce.
In a saucepan, bring 4 cups of water to a boil.
Once the water is boiling, stir in 1 cup of instant polenta and 1 teaspoon of salt. Be sure to whisk continuously as you add the polenta to prevent clumps from forming.
Reduce the heat to low and cook the polenta until it has thickened, about 5 minutes, stirring frequently. The polenta should be smooth and creamy.
Spread one-third of the cooked polenta mixture into a 13 x 9 inch baking dish that has been coated with the remaining 1 teaspoon of olive oil. This prevents the polenta from sticking to the dish.
Spread half of the tomato sauce evenly over the polenta layer.
Top the tomato sauce with 2 tablespoons of fat-free parmesan cheese and 1/8 teaspoon of black pepper.
Drop half of the part-skim ricotta cheese by spoonfuls onto the parmesan cheese. Distribute the dollops evenly across the surface.
Repeat the layers: Spread another third of the polenta, followed by the remaining tomato sauce, parmesan cheese, pepper, and ricotta cheese.
Top with the remaining third of the polenta mixture.
Sprinkle the remaining 1/4 cup of fat-free parmesan cheese evenly over the top layer of polenta.
Dot the top with the 1 1/2 teaspoons of light margarine, cut into small pieces. This will help create a golden-brown and slightly crispy crust.
Bake in the preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 25 minutes, or until the casserole is bubbly and the top is golden brown.

Expert Tips & Tricks

Make-Ahead Prep: The tomato sauce can be made a day or two in advance and stored in the refrigerator. This will save you time on the day you want to assemble the casserole.
Creamier Polenta: For an even richer and creamier polenta, substitute 1 cup of the water with milk or vegetable broth.
Adjusting the Sauce: Taste the tomato sauce before layering and adjust the seasoning as needed. You might want to add a pinch of red pepper flakes for a little heat.
Don’t Overbake: Overbaking can dry out the polenta. Watch it carefully during the last 10 minutes of baking and remove it from the oven when it’s bubbly and golden brown.
Ingredient Swaps: For a richer flavor, use regular parmesan cheese instead of fat-free.

Serving & Storage Suggestions

Allow the polenta casserole to cool slightly for about 10-15 minutes before serving. This will make it easier to slice and serve neatly. A sprinkle of fresh herbs, like parsley or basil, adds a pop of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through. You can also reheat individual portions in the microwave. It is not recommended to leave at room temperature for more than 2 hours. Freezing is possible, but the texture of the ricotta may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	164.6 kcal	N/A
Calories from Fat	36 g	22%
Total Fat	4 g	6%
Saturated Fat	1.4 g	6%
Cholesterol	6.4 mg	2%
Sodium	728.5 mg	30%
Total Carbohydrate	26.1 g	8%
Dietary Fiber	3 g	12%
Sugars	4.7 g	N/A
Protein	5.2 g	10%

Variations & Substitutions

Vegan Version: Substitute the ricotta cheese with a plant-based ricotta alternative or a cashew cream. Use vegetable broth instead of water for the polenta. Ensure the margarine is vegan.
Gluten-Free: This recipe is naturally gluten-free, as polenta is made from cornmeal.
Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce for a spicy kick.
Seasonal Vegetables: Feel free to experiment with other seasonal vegetables. Roasted eggplant, zucchini, or bell peppers would be delicious additions to the tomato sauce.
Cheese Variations: Instead of ricotta, try using fresh mozzarella or goat cheese for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular polenta instead of instant polenta?

A: Yes, but you will need to adjust the cooking time. Regular polenta typically takes longer to cook than instant polenta, so follow the package instructions for the correct water-to-polenta ratio and cooking time.

Q: Can I make this casserole ahead of time and bake it later?

A: Yes, you can assemble the casserole and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure it is heated through.

Q: What if I don’t have a cast iron skillet?

A: You can use a regular skillet or saucepan to make the tomato sauce. Just transfer the sauce to the baking dish before layering.

Q: Can I use dried herbs instead of fresh rosemary?

A: Yes, dried rosemary can be used. Use 1 teaspoon of dried rosemary in place of 1 tablespoon of fresh rosemary.

Q: The polenta seems too thick. What can I do?

A: If the polenta becomes too thick, you can add a little more water or broth, a tablespoon at a time, until it reaches the desired consistency.

Final Thoughts

This Polenta Casserole with Mushrooms, Tomatoes, & Ricotta is more than just a recipe; it’s a warm embrace on a plate. It’s a dish that brings people together, sparks conversation, and fills the home with comforting aromas. Whether you’re a seasoned chef or a beginner cook, I encourage you to give this recipe a try. Don’t be afraid to experiment with variations and make it your own. And please, share your creations and feedback – I’d love to hear how it turns out! Pair it with a simple green salad and a glass of your favorite red wine for a complete and satisfying meal.

Polenta Casserole with Mushrooms, Tomatoes, & Ricotta Recipe