Polenta with mixed mushrooms

Name: Polenta with mixed mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 50 g (2oz) butter; 1.1 kg (2 1⁄2lb) assorted mushrooms; 1 red chilli; 3 garlic cloves; 100 g (31⁄2oz) sun-dried tomatoes; 5 mL (1 level tsp) dried or fresh thyme; Salt and ground black pepper; 1 kg roll ready-made polenta; 3 tbsp. olive oil; Truffle oil (optional); Thyme sprigs to garnish

This quick and easy polenta recipe makes a stylish starter for an Italian dinner party.

By The GH Kitchen TeamPublished: 11 May 1999

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Cuisine, Food, White, Dish, Dishware, Recipe, Meat, Garnish, Culinary art, Meal,

Serving notes: Serves 8 as a starter

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Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Ingredients

50 g (2oz) butter
1.1 kg (2 1⁄2lb) assorted mushrooms
1 red chilli
3 garlic cloves
100 g (31⁄2oz) sun-dried tomatoes
5 ml (1 level tsp) dried or fresh thyme
Salt and ground black pepper
1 kg roll ready-made polenta
3 Tbsp. olive oil
Truffle oil (optional)
Thyme sprigs to garnish

Directions

1. Step 1
  To make the sauce, melt half the butter in a deep-sided frying pan or wok. Add half the mushrooms and cook over a high heat until all the liquid has evaporated; set aside. Repeat with the remaining butter and mushrooms. Deseed and finely chop the chilli and finely slice the garlic cloves. Add to the pan and cook for 2min. Roughly chop the sun-dried tomatoes and add to the mushrooms with the thyme. Season.
2. Step 2
  Slice the polenta into 16 pieces, about 1cm (1⁄2in) thick. Heat the oil in a non-stick frying pan and, in batches, fry the polenta on each side for 3-4min or until golden.
3. Step 3
  Arrange two slices of polenta per person on each plate, top with the sauce and drizzle with truffle oil (if using). Garnish with fresh thyme sprigs, if you like, and serve.
  
  Try more of our great polenta recipes:
  
  Polenta pizza
  
  Grilled polenta and ratatouille snack
  
  Polenta topped chilli
  
  Polenta squares with polenta and red pepper
  
  Polenta and fig bites

Per Serving:

Calories: 190
Total carbs: 19 g
Total fat: 11 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time