Olive Polenta and Mushrooms
Olive Polenta and Mushrooms



  • 750ml boiled water
  • 200g quick-cook polenta
  • 100g chopped black olives
  • 2 tbsp olive oil
  • 150g butter
  • 1 crushed garlic clove
  • 450g assorted mushrooms, chopped
  • 1⁄2 lemon, zest and juice
  • 1 tbsp chopped thyme
  • Parmesan shavings, to serve
  • Pour the polenta into a pan of boiling water, stir well, and simmer for 5 mins until smooth and thick. Stir in the olives and seasoning, then line a baking tray and spread the polenta onto it. Leave to set and cool, then cut into 10cm squares. Brush each square with olive oil, then griddle for 3 mins on each side, or until char-marked.
  • Meanwhile, heat the remaining oil and butter in a frying pan, and fry the mushrooms with the garlic until browned and softened. Add the lemon zest and juice, along with the thyme, and stir well, then serve the mushroom mixture on top of the polenta squares with some shaved parmesan.
20 mins
6 serving

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