This flavorful polenta casserole is a dish that is full of complex flavors and is perfect for a weekend lunch. This easy to make, flavorful meatless polenta casserole with mushroom filling will please vegans and carnivorous alike.

FOR THE FILLING – 2 tablespoons olive oil – 1 white onion (large), cut into tiny cubes – 1½ pound Portobello mushrooms – ½ pound sun-dried tomato, cut into ½"-pieces – 1 teaspoon salt (or more, to taste) – ¼ teaspoon freshly-cracked black pepper (or more, to taste) – ⅓ cup basil, chopped


FOR THE TOMATO SAUCE – 4 tablespoons olive oil – 2 garlic cloves, crushed – 5 tomatoes (large),  peeled, seeded, and chopped – 1 teaspoon oregano powder – 1 teaspoon salt (or more, to taste) – ¼ teaspoon freshly-cracked black pepper (or more, to taste) FOR THE BASE – 2 cups of quick-cooking polenta – 1 cup sweet corn (or 1 can) – ⅓ cup raisins (optional) – 1 teaspoon salt – 1 tablespoon white granulated sugar – 2 tablespoons olive oil  (to grease the baking pan)


Heat the oil over very low heat. Add the onion, cook, and stir until the onions become translucent. Stir in mushrooms and sun-dried tomatoes. Simmer covered until the mushrooms are tender. Season with salt and pepper to taste. Remove from the heat and add the basil. Set aside.

Step 1:

Heat olive oil over very low heat. Add garlic and cook and stir until it releases its aroma, do not let it burn. Stir in the tomatoes and simmer covered until they are very soft. Add the oregano and season with salt and pepper to taste. Using a potato masher, mash the sauce over the heat until there are no big clumps. Set aside.

 Step 2:

Mix polenta, 1½ cup of water, sweet corn, raisins, salt, and sugar in a deep pot. Cook over medium heat, stirring constantly. When the polenta is cooked, and it starts lifting from the bottom, remove it from the heat.

Step 3:

Preheat oven to 350ºF [175ºC]. Grease the baking dish with olive oil. Pour half of the polenta mixture and spread in an even layer. Top with the filling and smooth it out. Spread the remaining polenta mix in an even layer and smooth it out with a fork.

Step 4:

Cook in the preheated oven and cook until the top is lightly golden-brown (15-20 minutes).

 Step 5:

Serve alongside the tomato sauce.

 Step 6:

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