An amazing Mediterranean assortment of delicious delights to truly excite your tastebuds! Mushrooms, olives, polenta and more! Inspire your soul — try it out today!
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Ingredients:
3/4 cup polenta, instant
750 mL liquid chicken stock, salt-reduced
250 mL water
2 Tbsp brown sugar
125 mL balsamic vinegar
2 light coats of olive oil spray
600 g field mushrooms, sliced
4 garlic cloves
80 g kalamata olives, pitted, drained
100 g semi-dried tomatoes, drained, chopped
2 Tbsp parsley, chopped
4 Tbsp parmesan cheese, grated
Directions:
Line the base and sides of a 4cm-deep, 16cm x 26cm (base) slab pan with baking paper.
Bring the stock and water to the boil in a saucepan over medium heat. Pour in the polenta, in a steady stream, whisking constantly. Cook, stirring with a wooden spoon, for 5 minutes or until thick.
Stir in the parmesan.
Spread the hot polenta into the prepared pan. Smooth the surface.
Cover and refrigerate for 3 hours or until firm.
Combine the vinegar and sugar in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 5 minutes or until thick and syrupy.
Heat a non-stick frying pan over medium-high heat. Cut polenta into triangles. Lightly spray with oil. Cook, in batches, for 3–4 minutes on each side or until golden.
Lightly spray a large frying pan with olive oil. Heat over medium-high heat. Add the garlic and mushrooms. Cook for 3 minutes or until tender. Add the olives and tomatoes. Cook for 2–3 minutes or until warmed through. Remove from heat.
Stir in the parsley. Place polenta on plates. Top with mushroom mixture. Drizzle with balsamic glaze. Serve.
Variations:
Serving suggestion: when adding the parsley, stir in some pine nuts as well.
You can use one or more other varieties of mushrooms in this recipe, should you prefer. Swiss brown, cup, oyster and shitake, for example, are other delicious alternatives.
Please note: serving suggestion and variations are not included in the nutritional information.
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CalorieKing.com.au
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