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.

No additional tips available.

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

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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.

Pan-Fried Mushroom Polenta

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