Polenta Verde with Mushroom and Tomato Salsa

Polenta Verde with Mushroom and Tomato Salsa

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes


  • 3 medium zucchinis
  • 100g parmesan cheese
  • 1 tablespoon olive oil 
  • 2/3 cup white wine 
  • 1 ½ cups vegetable stock
  • 115g quick-cook polenta
  • 1 cup baby spinach 
  • 1/4 cup chopped fresh flat leaf parsley
  • 2 tablespoons chopped fresh sage
  • 1 egg, whisked
  • Pinch ground nutmeg 
  • 25g butter
  • 1 clove garlic, crushed
  • 100g small brown mushrooms 
  • 100g cherry tomatoes, halved
  • Flat leaf parsley to garnish
  • Salt and freshly ground black pepper, to taste 

Serves: 4
Preparation Time: 20 Minutes plus Cooling
Cooking Time: 12-15 Minutes
Tools: Rotory Slicer / Grater


  1. Line a loose-bottomed 20cm (8 inch) cake tin with plastic wrap. 
  2. Insert the rasping drum into the Rotary Slicer/ Grater. 
  3. Attach the Roto Slicer/ Grater to the slow speed outlet of your Kenwood kitchen machine.
  4. Process parmesan cheese. Set aside. 
  5. Remove rasping drum and replace with the coarse grating drum. 
  6. Process the zucchinis. Set aside. 
  7. Heat oil in a frypan. Add zucchinis. Cook for 5-6 minutes or until tender and slightly golden. Set aside. 
  8. Bring wine and stock to the boil in a medium sauce pan. Add polenta and stir, continuously, for 2 minutes. Stir through spinach and zucchini. 
  9. Remove from heat and add parsley, sage and egg. Season to taste with salt and pepper. 
  10. Pour into prepared tin. Allow to set in the refrigerator. 
  11. Cut into 8 wedges. 
  12. Preheat oven to 180c. Grease and line a baking tray. 
  13. Place wedges of polenta onto baking tray. Top with grated parmesan cheese. Bake for 5 minutes or until cheese has melted and golden.
  14. Meanwhile heat butter in a frypan over medium heat. Add garlic, mushrooms and tomatoes. Cook for 4-5 minutes or until golden. Season to taste with salt and pepper. 
  15. Serve wedges of polenta with tomato and mushroom mixture. 

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