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Chilli polenta with garlic mushrooms

  • 1:30 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 1/2 cups Massel vegetable liquid stock
  • 1 cup polenta (cornmeal)
  • 1 small red chilli, deseeded, finely chopped
  • 1/4 cup grated tasty cheese
  • olive oil cooking spray
  • 1 tablespoon olive oil
  • 400g large cup mushrooms, thickly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon thyme leaves


  • 1
    Line a 7cm deep, 9cm x 19cm (base) loaf pan with baking paper. Bring stock to the boil in a saucepan. Add polenta in a thin, steady stream, stirring constantly. Cook, stirring constantly, over low heat for 5 minutes or until very thick. Remove from heat. Stir in chilli and cheese. Season with salt and pepper. Spoon into pan. Refrigerate for 1 hour or until firm.
  • 2
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut polenta into 8 slices. Arrange on tray. Lightly spray top and sides with oil. Bake, turning once, for 20 minutes or until light golden.
  • 3
    Meanwhile, heat oil in a large frying pan over medium heat. Add mushrooms and cook, stirring, for 4 minutes or until soft. Add garlic and thyme and cook for 1 minute. Season with salt and pepper. Divide garlic mushrooms between plates. Serve with chilli polenta.

Source: taste.com.au


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