Pan- Fried Polenta Triangles With Mushroom Medley

 For this recipe you can use all kinds of mushrooms- choose whatever is in season. make sure  the mushrooms are wiped and cleaned before use. My favorite mushrooms for tis recipe are chanterelles, but so far I haven’t even seen them here in Australia. My second best choices are portobello mushrooms, which have a firmer consistency that my children like.



Pan-Fried Polenta Triangles With Mushroom Medley
Serves 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 3/4 cup polenta
  2. 2 cups veggie broth
  3. 1 tsp salt
  4. Freshly ground black pepper
  5. Freshly grated nutmeg
  6. 1 onion, chopped
  7. 1 garlic clove, finely chopped
  8. 400 g (14 oz) of mixed mushrooms (whatever is in season: chanterelles, oyster, button mushrooms etc), cut in big slices or pieces
  9. 2 tbsp fresh parsley, chopped
  10. 2 tbsp fresh basil, chopped
  11. Salt, freshly ground black pepper
  12. 1 tsp olive oil
  1. In a pot, bring veggie broth to a boil. With a wooden spoon, stir in polenta and bring to a boil. Turn down heat to low and keep stirring for 3 minutes. \
  2. Remove pot from heat, cover and put aside for 5 minutes. Transfer polenta to a 10" square pan and flatten out. Let it cool off completely, then cut into triangles.
  3. Heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for one minute.
  4. Increase heat to medium high, add mushrooms and cook, stirring, for a few minutes until browned. Do not overcook them!
  5. Remove from stove, stir in herbs and season with salt and pepper.
  6. Meanwhile, heat a large skillet over medium heat and roast the polenta triangles until golden brown on both sides.
  7. Serve polenta slice with mushrooms and garnish with basil leaves.

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