Creamy Mushrooms with Polenta Wedges and Roasted Cherry Tomatoes

Episode 91 - Creamy Mushrooms with Polenta Wedges and Roasted Cherry Tomatoes


  • Mushrooms:
  • Olive oil
  • 50g unsalted butter
  • 4 spring onions (finely sliced)
  • 1 kg mixed mushrooms
  • 1 clove of garlic (crushed)
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 100ml dry white wine
  • 300ml pouring cream Polenta:
  • 1 cup polenta
  • ½ cup semolina
  • 40gt unsalted butter
  • 60g parmesan Roasted Cherry Tomatoes:
  • 30 cherry tomatoes (1 – 2 punnets)
  • 1/3 Cup oil
  • 1 tbsp oregano


  1. For polenta, bring 1.5 litres of water to the boil in a large heavy based saucepan.
  2. Remove from heat to avoid polenta spitting when it is poured into water.
  3. Gradually pour in polenta and semolina in a steady stream while whisking constantly.
  4. Add ½ teaspoon of salt and cook, stirring occasionally, over low heat for 25 – 30 mins until thick.
  5. Stir in butter and parmesan, then pour the mixture into a greased 18 x 28 cm rectangular pan and cool.
  6. For mushrooms, heat 1 tablespoon of oil and half the butter in a large, heavy fry pan.
  7. Add half the spring onions and cook for 1 minute.
  8. Add half the mushrooms and garlic and cook until mushrooms are soft. Remove from pan.
  9. Repeat with other half of mushroom ingredients. Return first batch of mushrooms to pan, stir in the lemon juice and parsley and cook 1 -2 mins.
  10. Add wine and cream, season to taste and simmer for 5 minutes or slightly thickened and reduced.
  11. For roasted cherry tomatoes, place tomatoes in oven proof dish.
  12. Drizzle with oil, season to taste and scatter with oregano.
  13. Roast at 200°C for 10 mins until just soft and wrinkled.
  14. Cut polenta into wedges.
  15. Brush both sides with oil.
  16. Place on a baking tray and cook under a hot grill until crisp and browned.
  17. Serve polenta topped with mushrooms and accompanied by roasted cherry tomatoes.