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    Grilled Polenta with Mushrooms and Herbs

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    Grilled Polenta with Mushrooms and Herbs

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6 as a starter


    • 5 tbsp olive oil
    • 750ml whole milk
    • pinch of grated nutmeg
    • 185g instant polenta
    • 125g grated Gruyère cheese
    • salt and freshly ground pepper
    • 150g shiitake mushrooms
    • 250g brown cap mushrooms
    • 150g oyster mushrooms
    • 4 shallots, finely diced
    • 1 clove garlic, finely diced
    • 200ml dry white wine
    • 5 tbsp mixed chopped parsley, chives and thyme
    • 50g unsalted butter


    1. Use 1 tbsp oil to grease a 1-litre gratin dish. Put the milk and nutmeg into a large pan over a low heat. Just before it boils, pour in the polenta, stirring constantly. It will thicken. Lower the heat and stir for 4-5 minutes. Remove from the heat, stir in 2/3 of the Gruyère. Season. Spread in the dish. Sprinkle with the remaining Gruyère. Set aside.
    2. Destalk the shiitake mushrooms and rip into chunks. Trim the brown caps, slice and add to the shiitakes. Trim the oyster mushrooms and rip into chunks. Set aside separately.
    3. Heat the grill to medium-high.
    4. Heat 4 tbsp oil in a wide pan over a low heat. Fry the shallots and garlic until soft. Add the shiitakes and brown caps. After 1 minute, add the oyster mushrooms. Once soft, add the wine and herbs. Season. Cook until the wine reduces by half, then stir in the butter.
    5. Meanwhile, grill the polenta until golden and bubbling. Slice and serve straight away with the mushrooms.

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