Pan-Fried Mushroom Polenta Recipe

Name: Pan-Fried Mushroom Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 ml milk; Pinch None grated nutmeg; 200 g polenta; 3 tbsp olive oil, plus extra to grease; 250 g button mushrooms. halved; 4 tbsp chopped fresh thyme; Pinch None lemon zest; 40 g Parmesan, grated; 1 None onion, finely diced; 3 tbsp chopped parsley; 1 None garlic clove, crushed; 2 x 400 g cans chopped tomatoes; 3 tbsp balsamic vinegar

Servings: persons

375 ml milk
Pinch None grated nutmeg
200 g polenta
3 tbsp olive oil, plus extra to grease
250 g button mushrooms. halved
4 tbsp chopped fresh thyme
Pinch None lemon zest
40 g Parmesan, grated
1 None onion, finely diced
3 tbsp chopped parsley
1 None garlic clove, crushed
2 x 400 g cans chopped tomatoes
3 tbsp balsamic vinegar

1
To make the polenta, bring the milk and 1 2/3 cups water to a boil. Season with salt and nutmeg then slowly whisk in the polenta. Cook for 3 mins over medium heat then remove from the heat, cover and let stand for 10-12 mins. Meanwhile, heat 1 tbsp oil in a frying pan, add the mushrooms and saute for 3-4 mins, stirring. Add the thyme and lemon zest and season to taste. Remove from the pan and add 2/3 of the sauteed mushrooms into the polenta. Mix in the Parmesan and stir. Transfer the polenta to a greased loaf pan and let cool for 2 hours.
2
For the tomato sauce, heat 1 tbsp oil in a pan, add the onion and saute for 4-5 mins, stirring. Add the parsley and garlic and saute for 2-3 mins. Add the tomatoes to the pan and season. Gently simmer for 25-30 mins.
3
To finish, heat 1 tbsp oil in a wide frying pan. Loosen the polenta from the tin and turn out onto a cutting board. Slice into 12 pieces. Add the polenta slices to the frying pan and cook for 4-5 mins, turning. Meanwhile, mix the reserved mushrooms with balsamic vinegar. Divide the polenta and mushrooms between 4 plates and spoon some tomato sauce over top. Serve.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 375 ml milk, Pinch None grated nutmeg, 200 g polenta, 3 tbsp olive oil, plus extra to grease, and more.

Yes, Pan-Fried Mushroom Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Fried Mushroom Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions