Chargrilled polenta with balsamic mushrooms
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
- olive oil
- 250g chestnut mushroomstrimmed and sliced
- 2 cloves garlicchopped
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 500g pack ready-made polenta
- to serve rocket
- 30g of shavings parmesanto serve
Nutrition: per serving
- kcal389
- fat16.8g
- saturates0g
- carbs50.4g
- sugars0g
- fibre7g
- protein12g
- salt1.58g
Method
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.
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.