Polenta on a Board Topped with Butternut Squash and Mixed Mushrooms

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polenta with mushroom and butternut squash

The weather has officially cooled down and now we’re well into the fall season, comfort foods are slowly creeping into my kitchen, and a meal that I love making in this cooler weather is, creamy warm polenta topped with pretty much anything.

I’ve posted polenta several times on this blog, but this time I’m serving it on a wooden board, yes a board, it’s casual, rustic, communal and a fun way to eat it.

Cook up your polenta, make it nice and creamy, then immediately pour it onto a wooden board, spread it around then top it with almost anything you can imagine. It’s the perfect base for sauteed greens, a nice meaty red sauce, roasted veggies, a wild mushroom ragu, even poached eggs, the list is endless!

You can use any size wooden cutting board that you might have, or buy a designated polenta board that is either round or a very long rectangle, both can be placed in the center of a table for a big polenta party, depending on the size you can either double or even triple the recipe, or you can use a pizza peel like I did, which is a good size for a smaller amount.

assorted raw mushrooms

I decided to top mine with oyster, crimini and beech mushrooms, I love the different variety of mushrooms I’m seeing all over.

roasted butternut squah

And of course butternut squash because they’re a match made in heaven!

roasted mushrooms with garlic and thyme

I roast both of the veggies ahead of the time and with the mushrooms I like to add some garlic and thyme.

polenta with mushroom and butternut squash

Place everything on top, put your board in the middle of the table, grab a spoon or a fork and dig in!

polenta with mushroom and butternut squash

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5.0 from 2 reviews
Polenta on a Board Topped with Butternut Squash and Mixed Mushrooms
A casual and fun way to eat creamy polenta!
  • 1 small butternut squash, cut into a small dice, then tossed in olive oil and pre-roasted on a sheet pan at 400 degrees until lightly golden
  • assorted mushrooms of your choice, at least 1½ lbs. pre-roasted at 400 degrees with 3 chopped garlic cloves and a few sprigs of fresh thyme
  • 1 cup of quick cooking polenta
  • 4 cups of liquid, I like to use 2 cups milk and 2 cups broth
  • 1 teaspoon of salt
  • 2 handfuls of grated Parmigiano Reggiano
  • a little butter and olive oil
  1. Put the liquid and salt into a heavy pot, get it to boiling then reduce heat to a low simmer and whisk in the polenta, then get a wooden spoon and get stirring until nice and creamy.
  2. Take it off the stove add in a tablespoon of butter, a drizzle of olive oil and the cheese, stirring until incorporated.
  3. Add salt and pepper to taste.
  4. Quickly spread onto your wooden board, then top with all your veggies.
  5. Drizzle more olive oil on top, and a little more grated cheese, serve immediately


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  1. That looks absolutely delicious! I’ve been wanting to try and make polenta using different toppings and these sound like the perfect combination! I love the presentation, too! So simple yet so beautiful and inviting!

  2. Such a pretty and convivial way to enjoy a meal!

  3. I have wonderful memories of my Nonna and her sisters standing over a huge pot, stirring, stirring…then pouring the polenta out onto a huge board the size of the table. There might be 15 or more of us all digging in….”polenta on the board” a treasured memory. Time to resurrect that for my kids.

  4. I’m drooling over all those wonderful mushrooms! I’d want to eat the entire board full myself 😉

  5. Will do and thanks! Can’t wait to try this recipe!

  6. This looks divine…could the mushrooms and squash be pre-roasted together…possibly throwing the mushrooms in the pan say 10 minutes or so after the squash?

    • Chris, cook them together but separate them on the pan, one side squash, one side mushrooms, make sure it’s a big pan you want them to cook single layer and not on top of each other

  7. Well I’ve got my humongous serving spoon on the ready and I’ve got my trusty bib tied around my neck!! I’m ready to get down and dig in! I love the wooden boards. I saw one that is considered a French bread board — I am determined to get one. I know I’m rambling but when I have a lot to say it all comes out at once 🙁 Roasting the vegetables gives them a richer, deeper flavor — your polenta, well it looks good enough to gobble down. Thank you for sharing. I’m PINNING!! Have a great day.

  8. Great idea! Now I just need a board that looks like your’s:-) Mine a bit beat up and not sure anyone would want to eat off it but me and my hubby. Oh well………..THANKS!

  9. You are the polenta queen, and also somedays the butternut squash queen…….I love them both!

  10. I love the board too, and this looks absolutely delicious. Butternut squash has become one of my favorite vegetables. I love what happens to it once it is exposed to heat – the sugars caramelize and all that sweetness is jut magnified. We have a board that we use all the time. Bart loves polenta topped with a meat ragu. Things like this really signal that fall is here. In fact, it is about time to break ours out!

    I hope all is well with you. I’ve been out of circulation for quite some tiem now, but I’m slowly working my wy back. Be well, and enjoy the cooler weather!

  11. Marie – I love serving it on a board too, but usually make it with sausages, ribs in tomato sauce. This is a nice change and a perfect way to welcome fall.

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