Soft Polenta, Pesto, Mushrooms and Parmesan


  • 1 tbsp Olive oil
  • 225g Chestnut or field mushrooms, sliced
  • 150ml Stock
  • 2 heaped tbsp Sacla’ Classic Basil Pesto
  • 125g Quick-cook polenta
  • A small knob of butter
  • Salt
  • Black pepper
  • 50g Parmesan, grated
  • A handful of Parsley to garnish


  1. Heat oil in a frying pan over a medium-high heat until it's nice and hot
  2. Fry mushrooms for about 5 minutes, stirring every now and again, until soft and browned in places
  3. Pour in the stock and bubble for a few minutes until reduced to a couple of tablespoonfuls
  4. Stir in the Sacla’ Pesto and season then set aside and keep warm
  5. Cook the polenta according to packet instructions then stir in a little butter
  6. Season and stir in most of the Parmesan
  7. Spoon polenta into warm bowls, and spoon the Pesto mushrooms into a well in the middle of the polenta
  8. Scatter with remaining Parmesan and parsley
Serves: 2Cooking time: Share recipeReview this recipe


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