Parmesan & mushroom polenta

(2 ratings)

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Polenta_Grana padano parmesan
Polenta_Grana padano parmesan
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

Polenta (cornmeal) is a north Italian speciality. Fresh herbs, spring onions and creme fraiche make this version extra-tasty.


  • 175gquick-cook polenta
  •  100g freshly grated
  •  Parmesan cheese
  •  1tsp salt
  •  3tbsp roughly chopped fresh mixed herbs chives, parsley, basil
  • 15g butter
  • 1tbsp olive oil
  • 1 bunch of spring onions
  • 400g mixed mushrooms, roughly chopped
  • 300ml vegetable stock (use gluten-free if necessary)
  • Salt and freshly ground black pepper
  • 100ml crème fraiche or Greek yogurt

Keep a close eye on the polenta when it's under the grill to make sure it doesn't burn.


  1. Place 700ml of water and salt in a large non-stick saucepan and bring to the boil. Pour in the polenta in a slow steady stream, stirring continuously. Reduce the heat and cook for 1 min or until thick. Remove from the heat, stir in the Parmesan, herbs and butter and adjust seasoning to taste.
  2. Turn the polenta onto a clean chopping board or work surface and roll out to a thickness of 1cm. Leave to set for 5 mins then cut into triangles.
  3. Heat the oil in a large frying pan, add the spring onions and mushroom and cook for a further 5 mins. Add the stock, and seasoning to taste, reduce the heat slightly and cook for 20-30 mins or until the liquid is reduced and thick and syrupy. Stir in the crème fraiche or yogurt.
  4. Place the polenta under a pre-heated grill for 3-4 mins, turn and continue to cook for a further 3 mins or until hot. Transfer the polenta to warm plates, spoon over the mushroom mixture and serve.

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