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  • Prep-time: / Ready In:
  • Makes 4 bowls

This wonderfully creamy “hands-free” polenta requires very little prep and easily comes together in the oven. Earthy mushrooms mix with sweet pearl onions and hearty Brussels sprouts to create a vegetable medley that’s warming and satisfying. A quick grated tomato sauce brings acidic freshness to the dish, making this the perfect weeknight dinner when your energy is low but you’re craving a stick-to-your-stomach meal.

Baked Mushroom Polenta Bowls with white beans and brussels sprouts n a gray countertop


  • 5½ cups no-salt-added vegetable broth
  • 1 cup coarse yellow cornmeal
  • 1 oz. dried porcini mushrooms, broken up (1 cup)
  • ½ teaspoon sea salt
  • 1 lb. Brussels sprouts, trimmed and halved
  • 8 cipollini onions or 16 pearl onions, trimmed and peeled
  • Freshly ground black pepper, to taste
  • 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
  • 2 tablespoons white wine vinegar
  • 4 Roma tomatoes
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish


  1. Preheat oven to 375°F. In a 4-quart Dutch oven whisk together the first four ingredients (through salt). Bring to a simmer over medium-high, stirring often to prevent clumping. Transfer the Dutch oven, uncovered, to the oven. Bake for 1 hour.
  2. Meanwhile, line a large rimmed baking sheet with parchment paper. Arrange Brussels sprouts and onions on a baking sheet. Brush with 1 tablespoon water. Season to taste with salt and pepper. Place in the oven next to the polenta. Bake for about 45 minutes or until tender. Remove from oven. Add beans and 1 tablespoon of the vinegar; toss to combine.
  3. Remove Dutch oven from the oven. Whisk polenta until smooth. Return Dutch oven, uncovered, to oven. Bake for 10 minutes or until polenta is thick and creamy. Remove from oven. Whisk well.
  4. Meanwhile, grate tomatoes on the coarse side of a box grater into a bowl. Stir in parsley, remaining 1 tablespoon vinegar, and salt and pepper to taste.
  5. Spoon polenta into shallow bowls. Top with vegetable mixture. Drizzle tomato mixture around the outside edge of polenta. Sprinkle with additional parsley.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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