Mushroom Basil and Polenta Casserole


Servings: 4


  • 5 cups water
  • 2 tablespoon Gourmet Garden Garlic, Cold Blended Paste
  • 37257 cups polenta
  • 2 tablespoon olive oil
  • 1 small onion, finely chopped
  • 500 grams Mushrooms, sliced
  • 2 x 410 grams cans diced tomatoes, undrained
  • 420 grams can cannellini beans, drained
  • 2 tablespoon Gourmet Garden Parsley, Lightly Dried
  • 1 tablespoon Gourmet Garden Lightly Dried Basil, Lightly Dried
  • 1 cup mozzarella cheese


(per Serving)

Nutrition information coming soon.


  • 1 Bring water to boil in a large saucepan. Stir in 1 tbsp garlic. Whisk in polenta. Reduce heat to low. Cook, stirring frequently; 10-15 minutes or until very thick. Remove from heat and spread polenta evenly in an baking pan or a baking dish. Cover and chill about 30 minutes or until firm.
  • 2 Meanwhile, heat oil in a large frypan. Add onion; cook 8 min. or until onion is very soft, stir in remaining garlic; cook 1 minute. Add sliced mushrooms, diced tomatoes, beans, 1 tbsp parsley and basil.
  • 3 Heat oven to 180 degrees. Spread mushroom sauce over polenta. Top with cheese. Bake covered for 30 min. Remove cover; bake 10-15 min. until edges are bubbly. Sprinkle with remaining parsley.