Black Olive Polenta with Field Mushrooms

Boil polenta with olives, set on a tray, griddle into squares, and top with sautéed garlic mushrooms and parmesan.

Vegetarian Gluten-Free Main Course Mushrooms Polenta

Estimated Nutrition

Calories

424.8

kcal / serving

2548.5 kcal total

Carbs

33.1g

per serving

198.5 g total

Fat

29.7g

per serving

178.2 g total

Protein

6.4g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Unsalted Butter

Parmesan

shavings, to serve

Fruits

0.5

piece

Lemon

zest and juice

GrainsCereals

200

Polenta

fine quick-cook

Liquids

750

Water

boiling

NutsSeeds

pinch

Salt

Black Pepper

freshly ground, to taste

clove

Garlic

crushed to a paste

tbsp

Thyme

fresh leaves, chopped

OilsFats

tbsp

Olive Oil

extra for brushing

Other

100

Black Olive

finely chopped

Vegetables

450

Wild And Field Mushrooms

assorted, cleaned, roughly chopped

Method

Spread the polenta evenly onto a lined baking tray and leave to cool and set.

Mix in the chopped olives and season with salt and pepper.

Stir in the 200g of polenta and simmer for 4-5 minutes until smooth and thick.

Serve polenta squares topped with mushrooms, pan juices, and parmesan shavings.

Add the lemon juice, zest, and thyme to the mushrooms and stir well.

Sauté the garlic and 450g of mushrooms in oil and butter for 3-4 minutes until browned.

Bring 750ml of water to a boil and add a pinch of salt.

Griddle the squares in a hot pan for 2-3 minutes per side until golden marks appear.

Cut the set polenta into 10cm squares and brush both sides with olive oil.