Chargrilled polenta with balsamic mushrooms
Published: March 25, 2015 at 3:05 PM
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serves 2
Easy
Total time: 30 mins
0 reviews
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Ready-made polenta is the best store cupboard ingredient if you want to whip up an Italian recipe in minutes. With the faff of making your own removed, it's quick and comforting and makes a change from your usual rice or pasta. Quick-fried mushrooms with balsamic vinegar make a tasty vegetarian main course for two
Vegetarian
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Ingredients
Nutrition
-
olive oil
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250g chestnut mushrooms
trimmed and sliced
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2 cloves garlic
chopped
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2 tbsp balsamic vinegar
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1 tbsp brown sugar
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500g pack ready-made polenta
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to serve rocket
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30g of shavings parmesan
to serve
Nutrition: per serving
- kcal389
- fat16.8g
- saturates0g
- carbs50.4g
- sugars0g
- fibre7g
- protein12g
- salt1.58g
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Method
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step 1
Heat 2 tbsp oil in a large frying pan. Add the mushrooms and garlic along with a pinch of salt. Cook on a high heat for 5 minutes until they are browned. Mix the vinegar with the sugar and pour over the mushrooms. Stir until the mixture becomes syrupy, for about 1-2 minutes.
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step 2
Heat a chargrill pan or grill to hot. Cut the polenta into wedges and brush with a tiny bit of oil. Grill on both sides, then serve with the warm mushrooms, a handful of rocket and a few parmesan shavings.
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