Caramelised Onion, Mushroom and Cheddar Polenta Bake


About this recipe:
Prep. time 10 minutes | Cooking time 45-55 minutes | Pre-heat 180°C | Serves 2-4
This recipe is a festive treat from Pamela, so don't hesitate to go and have a look on her blog filled with wonderful Free-From recipes!








  • For the base -
  • 1 cup instant polenta
  • 4 cups water
  • Pinch of salt, pepper and oregano
  • 1 tablespoon olive oil
  • For the topping:
  • 1 tablespoon olive oil
  • 1 red onion, halved then thinly sliced
  • 1 clove garlic, crushed
  • 200g mushrooms, sliced
  • 1 teaspoon dried oregano
  • Pinch of chilli flakes
  • Salt and black pepper, to season
  • Large handful of baby spinach leaves
  • 100g Bute Island Cheddar Style Caramelised Onion Sheese, broken up into small chunks
  • Small handful of walnuts





  • Preheat the oven to 180 degrees C and grease and line a 22cm square or circular deep baking tray.
  • Place the water and polenta in a pan and gently bring to the boil then turn the heat down and continue cooking on a medium heat for about 5 minutes, whisking constantly. Stir in the oil, herbs and seasoning, then pour into your prepared dish and spread out evenly.
  • Bake for about 15 minutes until almost firm on top. Meanwhile heat the remaining oil in a large pan, then add the onion and garlic. Cook on a medium heat for a good 10 minutes, until almost soft and caramelised.
  • Now stir in the mushrooms, herbs, spices and seasoning and continue cooking for a further 5-10 minutes until softened. At the very last minute (making sure all liquid has been absorbed), stir in the spinach so it lightly wilts. Remove from the heat.
  • Spread this mixture on top of the polenta base to cover, then scatter over the chunks of Sheese. Return to the oven and bake for a further 10 minutes to allow the sheese to melt.
  • Leave to stand for 5 minutes then cut into slices - now serve!
Product used in this recipe:

Cheddar style with Caramelised Onion Sheese