The coarsely ground corn known as polenta is a time-honored, traditional food in northern Italy. It cooks up creamy and indulgent as a porridge, or sets smooth and firm as a sliceable loaf. It’s also a good source of fiber and nutrients. But how do you make it more fun and tempting? This easy recipe is the answer! Fill ramekins with polenta, Parmesan cheese and mushrooms for individual mini casseroles and bake them to golden-brown perfection. It’s sure to become a staple in your home, too. 
Mini Polenta Casseroles
Servings 4
Calories 217 kcal
Ingredients
- 1 cup polenta
- 1/2 cup fresh Parmesan cheese shaved
- 12 oz. baby bella or white mushroom caps sliced
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- Olive oil spray
Instructions
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Preheat oven to 400 degrees F.
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In medium saucepan, cook polenta according to package directions.
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Remove from heat and stir in Parmesan cheese, sliced mushrooms, salt and pepper.
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Lightly spray ramekins with oil, then add polenta mixture, filling 1/2 -2/3 way.
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Place ramekins on baking sheet. Bake for 30 minutes or until tops are golden brown.
Recipe Notes
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Nutrition Facts
Mini Polenta Casseroles
Amount Per Serving
Calories 217
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 683mg28%
Potassium 336mg10%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 183IU4%
Vitamin C 2mg2%
Calcium 153mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.