Crispy Polenta and Mushrooms

Crispy Polenta and Mushrooms

An amazing Mediterranean assortment of delicious delights to truly excite your tastebuds! Mushrooms, olives, polenta and more! Inspire your soul — try it out today!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cuisine High Calcium, High Fiber, International, Mediterranean
Servings 4 People


  • 3/4 cup Polenta Instant
  • 750 mL Liquid Chicken Stock Salt-reduced
  • 250 mL Water
  • 2 Tbsp Brown Sugar
  • 125 mL Balsamic Vinegar
  • 2 Light Coats of Olive Oil Spray
  • 600 g Field Mushrooms Sliced
  • 4 pcs Garlic Cloves
  • 80 g Kalamata Olives Pitted, drained
  • 100 g Semi-dried Tomatoes Drained, chopped
  • 2 Tbsp Parsley Chopped
  • 4 Tbsp Parmesan Cheese Grated


  • Line the base and sides of a 4cm-deep, 16cm x 26cm (base) slab pan with baking paper.
  • Bring the stock and water to the boil in a saucepan over medium heat. Pour in the polenta, in a steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 5 minutes or until thick.
  • Stir in the parmesan.
  • Spread the hot polenta into the prepared pan. Smooth the surface.
  • Cover and refrigerate for 3 hours or until firm.
  • Combine the vinegar and sugar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until thick and syrupy.
  • Heat a non-stick frying pan over medium-high heat. Cut polenta into triangles. Lightly spray with oil. Cook, in batches, for 3–4 minutes on each side or until golden.
  • Lightly spray a large frying pan with olive oil. Heat over medium-high heat. Add the garlic and mushrooms. Cook for 3 minutes or until tender. Add the olives and tomatoes. Cook for 2–3 minutes or until warmed through. Remove from heat.
  • Stir in the parsley. Place polenta on plates. Top with mushroom mixture. Drizzle with balsamic glaze. Serve.


Calories :463
Kilojoules :1935
Fat :10.3
Carbohydrate :76.5
Protein :22.7
Sodium :1059
Saturated Fat :2.4
Fiber :11.6
Calcium :101
Sugar :27.5
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top