Polenta in Portobello Sauce

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15 min


3 servings

* PLUS Cooking time: 6 minutes, Broiling Time: 7 minutes


  • 1 kg tube cooked polenta
  • 3 tbsp grated parmesan
  • 170-g pkg sliced portobello mushrooms
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch dried sage
  • 1 pinch dried rosemary
  • 2 to 3 cups spicy tomato sauce
  • 1/4 cup chopped fresh parsley


  • Place oven rack in top third of oven and preheat broiler. Slice 6 rounds, each about 1/2 in. (1 cm) thick, from tube of polenta. Wrap and refrigerate or freeze remainder for another use. Place rounds on a lightly oiled baking sheet and sprinkle with half the cheese. Broil until light golden, 7 to 8 min.
  • Meanwhile, if mushroom slices are thick, slice in half lengthwise. Slice all mushrooms into bite-size pieces. Heat butter with oil in a large non-stick frying pan over medium-high heat. Add mushrooms and sprinkle with seasonings. Stir often until tender, 3 to 5 min. Pour 2 cups (500 mL) pasta sauce into pan. Add more if you want it saucier. Stir often until hot. Stir in parsley. Overlap 2 polenta rounds on each plate. Top with sauce, then remaining cheese.

Nutrition (per serving)

  • Calories
  • 399,
  • Protein
  • 9 g,
  • Carbohydrates
  • 40 g,
  • Fat
  • 23 g,
  • Fibre
  • 3 g,

Thick and earthy portobello mushroom slices add a meaty, satisfying texture to pasta sauces.