Grilled polenta with garlic mushrooms
Crisp seared polenta slices piled with garlicky mushrooms and parsley, naturally vegan.
- Time1 hr plus setting
- LevelEasy
- Costabout £1.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring the water to the boil with a pinch of salt. Whisk in the polenta and cook for 5 minutes until very thick.
5 min - 2
Pour into a lined tin about 2 cm deep and smooth the top. Leave for 30 minutes to set firm.
30 min - 3
Cut the set polenta into squares. Brush with 1 tbsp of the oil.
- 4
Heat a griddle or frying pan until hot. Cook the squares for 4 minutes on each side until crisp and marked.
8 min - 5
Meanwhile, heat the remaining oil in a large pan and fry the mushrooms for 8 minutes until golden.
8 min - 6
Add the garlic and thyme for 1 minute, then the lemon juice and parsley. Serve over the polenta.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.