Mushroom polenta rounds

Ingredients

• 150 gwholemeal instant polenta
• 300 gmixed mushrooms, fresh or frozen and cleaned
• to tasteextra-virgin olive oil
• 1 clovegarlic
• 4blanched almonds
• a sprig, to tastefresh parsley
• to tastewhite wine
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Cook the polenta

   Prepare the polenta according to the packet instructions. Spread it on a tray in a layer about two fingers high and leave it to cool.

2. 2

   Cook the mushrooms

   Chop the garlic and soften it in a non-stick frying pan with extra-virgin olive oil. Add the mushrooms, a splash of white wine, salt and pepper. Cook over a high heat for about 10 minutes, or until the mushrooms are cooked through, then stir in the chopped fresh parsley.

3. 3

   Assemble the rounds

   Use a round cutter to cut cylinders from the cooled polenta. Arrange them on a board, top with the mushrooms and finish with the grated almonds.

What are mushroom polenta rounds?

Polenta is a northern Italian staple made by cooking maize meal until it thickens. Here, instant wholemeal polenta is cooled in a tray, cut into rounds and topped with sautéed mushrooms.

The format takes a rustic pairing and makes it easy to pick up and share. Parsley and grated almonds add a fresh, nutty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The polenta provides most of the carbohydrates, while the olive oil contributes fat; the mushrooms add some protein, though this is not a high-protein dish. Serve the rounds with a generous portion of vegetables or salad to round out the plate.

Choosing the mushrooms

Mixed mushrooms: A combination brings a range of shapes and flavours, but one variety works too. Use them fresh or frozen, as the recipe allows.

Frozen mushrooms: If they release a lot of liquid, keep cooking over a high heat until the excess has evaporated and the mushrooms are cooked.

Getting the polenta ready

Packet directions: Instant polenta can vary by brand, so follow the instructions on the pack rather than guessing the liquid or cooking time.

Even layer: Spread the cooked polenta to about two fingers high so you can cut sturdy rounds once it has cooled.

Cooking the mushroom topping

Hot pan: The mushrooms cook over a high heat for about 10 minutes. Stir as needed and look for mushrooms that are tender rather than raw.

Wine and seasoning: Add a splash of white wine with the salt and pepper. Let it cook down with the mushrooms, then add the chopped parsley.

Cutting and assembling

Cool first: The polenta needs to cool before cutting, otherwise the rounds may not hold their shape. A round cutter gives neat portions; press straight down for clean edges.

Finish last: Spoon the mushrooms onto the rounds shortly before serving and grate the almonds over the top so the topping stays distinct.

Serving ideas

As an aperitif: Arrange the rounds on a platter and serve them as finger food while the mushrooms are still warm.

As a second course: Pair them with a crisp green salad or cooked seasonal vegetables for a more complete plate.

Recipe notes & tips

• Read the polenta packet before you start so you can prepare it to the right consistency.
• Spread the polenta evenly to make rounds of a consistent thickness.
• Chop the garlic finely so it flavours the oil without leaving large pieces in the topping.
• Keep cooking the mushrooms until they are tender and any excess liquid has reduced.
• Grate the almonds shortly before serving for an even topping.

Variations

• Herb swap: Use another fresh herb in place of some or all of the parsley.
• Garlic flavour: Leave the garlic whole while it flavours the oil, then remove it before adding the mushrooms.
• Different mushrooms: Use a single type of mushroom if mixed ones are unavailable.
• Extra seasoning: Add a pinch of chilli while the mushrooms cook for a little heat.
• Larger rounds: Cut fewer, wider rounds and serve them as a plated starter rather than finger food.

Common mistakes to avoid

• Cutting warm polenta: It can lose its shape; let it cool before using the cutter.
• Crowding the pan: Mushrooms may release liquid and steam; cook in batches if the pan is too full.
• Stopping too soon: Watery mushrooms make the topping slide; continue cooking until excess liquid has reduced.
• Adding too much wine: A large pour can leave the topping wet; use just a splash.
• Topping too early: The rounds can become soggy; assemble them shortly before serving.

How to store

Store leftover polenta rounds and mushroom topping separately in airtight containers in the fridge for up to 2 days. Reheat the mushrooms in a pan and warm the polenta rounds gently before assembling; the texture may be softer after storage.

Frequently asked questions