I love this fast polenta recipe with roasted mushrooms and tomatoes. You start with polenta-in-tube and then roast vegetables with a little garlic, then top it with parmesan cheese to finish it off! It's a great vegetarian recipe! And a great easy dinner idea! #ad

Easy Polenta with Roasted Mushrooms and Tomatoes

This recipe comes together quickly and is totally delicious! 

Course Side Dish
Cuisine Italian
Keyword roasted tomato and mushroom polenta with parmesan
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12
Calories 387 kcal
Author Sharon Garofalow


  • 1 tube of Polenta You can also by it in a box and make it from scratch but it is sometimes harder to find
  • 1/2 cup milk
  • 1 TBSP butter
  • 1 carton mushrooms I like baby bellas but any kind will work
  • 1 carton cherry tomatoes
  • 1 large shallot
  • 3 cloves garlic
  • olive oil
  • sea salt
  • parmesan optional


Prepare the Veggies

  1. Clean the mushrooms and cherry tomatoes.

  2. Cut the mushrooms into smaller pieces and cherry tomatoes in half. (kitchen shears work really well for this!) (picture 2)

  3. Place mushrooms and tomatoes on a sheet pan.

  4. Chop the shallot and add to the sheet pan.

  5. Crush the garlic cloves and add to the sheet pan.

  6. Drizzle with about a TBSP of olive oil and toss to coat.
  7. Bake in a 375 degree oven for about 15 minutes.

To Make the Polenta

  1. Take the polenta out of the packaging and put it in a saucepan.

  2. Add 1/2 cup milk and TBSP butter.
  3. Heat on medium, stirring to soften.
  4. Use a potato masher to break up the polenta and incorporate the butter and milk. (picture 3)
  5. It should resemble mashed potatoes.
  6. If it gets too sticky, add more milk.

How to Put it All Together

  1. When polenta is ready, place it in a serving dish. (picture 4)

  2. Top with roasted mushroom mixture.
  3. Drizzle with a little olive oil over the top.
  4. Sprinkle on some sea salt.
  5. Serve with parmesan, if desired.