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Cheesy baked polenta with garlic butter, mushrooms and chickpeas

Name: Cheesy baked polenta with garlic butter, mushrooms and chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Ingredients: 500ml whole milk; 180g instant polenta; 200g tinned or frozen sweetcorn, drained/defrosted; 100g unsalted butter; 500g mixed mushrooms, trimmed, large ones halved; 400g tin chickpeas, drained and rinsed; 2-3 thyme sprigs; Glug olive oil; 6 garlic cloves, crushed; 50g grated cheddar (we used smoked cheddar for flavour); 50g parmesan or vegetarian alternative, finely grated, plus extra to serve; Pesto from a jar and roughly chopped parsley to serve

By: Jess Meyer
Former deputy food editor, delicious.

Published: 24 May 22
Updated: 18 Mar 24

Cheesy baked polenta with garlic butter, mushrooms and chickpeas

Top cheesy baked polenta with mushrooms, pesto, chickpeas and garlicky butter for a budget vegetarian dinner with a big flavour punch.

Polenta left in the packet? Why not use it to make our fragrant lemon polenta cake?

Easy
May 2022

Test kitchen approved

Serves 4
Hands-on time 10 min. Oven time 35 min

Top cheesy baked polenta with mushrooms, pesto, chickpeas and garlicky butter for a budget vegetarian dinner with a big flavour punch.

Polenta left in the packet? Why not use it to make our fragrant lemon polenta cake?

Nutrition: per serving

Calories: 706kcals
Fat: 43.1g (22.1g saturated)
Protein: 25.4g
Carbohydrates: 50.9g (7.3g sugars)
Fibre: 6.6g
Salt: 0.6g

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Ingredients

500ml whole milk
180g instant polenta
200g tinned or frozen sweetcorn, drained/defrosted
100g unsalted butter
500g mixed mushrooms, trimmed, large ones halved
400g tin chickpeas, drained and rinsed
2-3 thyme sprigs
Glug olive oil
6 garlic cloves, crushed
50g grated cheddar (we used smoked cheddar for flavour)
50g parmesan or vegetarian alternative, finely grated, plus extra to serve
Pesto from a jar and roughly chopped parsley to serve

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Method

Heat the oven to 180°C fan/gas 6. Put the milk and 500ml water in a hob-safe casserole with a lid and bring to a simmer over a medium heat. Whisk in the polenta in a steady stream, then stir in the corn, about 30g butter and some salt and pepper. Cover with the lid and bake in the oven for 20 minutes.
Meanwhile, toss the mushrooms, chickpeas and thyme with a glug of olive oil and spread over a large baking tray. Season well, then roast for 15 minutes. Add the garlic and remaining butter, stir well, then return to the oven for another 15 minutes.
After the polenta has cooked for 20 minutes, remove it from the oven and whisk till smooth. Stir in both cheeses, then return to the oven, uncovered, and bake for another 15 minutes until golden. Pile on the roasted mushrooms and chickpeas. Drizzle over the garlicky butter from the tray and top with pesto and chopped parsley to serve.