Polenta wedges with mushroom sauce

Polenta wedges with mushroom sauce

10 mins
Cooking time
20 mins
Ian Hofstetter

We love to serve this with roasted tomatoes. Cut them into quarters and toss in 2 teaspoons of olive oil. Sprinkle on a few twists of freshly ground black pepper and a little fresh oregano and bake in a preheated oven (200˚C) for 5–10 minutes.


Quantity Ingredient
3 cups water
1/2 cup polenta
1/4 cup semolina
1/4 cup parmesan, grated
spray oil
4 roma tomatoes, quartered and roasted, to serve
green salad, to serve

Mushroom sauce

Quantity Ingredient
30g light margarine
2 green onions, sliced
1 garlic clove, crushed
500g mushrooms, quartered
1 tablespoon lemon juice
1 tablespoon basil, chopped
30g ricotta, crumbled
freshly ground black pepper


  1. Pour the water into a large saucepan and bring to the boil. Mix the polenta and semolina together and add them gradually to the pan, whisking vigorously.
  2. Reduce the heat and cook, stirring constantly, for 15–20 minutes until thick and smooth. Stir in the parmesan and pour the polenta into a 20 cm square baking tray. Flatten the top. Chill until firm.
  3. To make the mushroom sauce, melt the light margarine in a large frying pan over a medium heat. Sauté the onions and garlic for 1 minute then add the mushrooms and cook, stirring, for 5–8 minutes until tender. Stir in the lemon juice, basil and a good grinding of pepper. Keep warm.
  4. Preheat a char-grill or barbecue on high. Cut the cold polenta into 8 wedges, spray with oil and cook for 2–3 minutes on each side until golden.
  5. Serve the hot polenta wedges with the mushroom sauce sprinkled with ricotta and roast tomatoes on the side. Accompany with a green salad.


  • –Add chopped fresh herbs of your choice to polenta to vary the flavours.

    –Serve polenta wedges with a salsa of choice.
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