Polenta Toasties With Mushroom Sauce

READY IN: 40mins
Recipe by Latchy

This recipe came from and Italian friend & I found it goes well with Baked Veal With Marsala Glaze.

Top Review by Missy Wombat

I found that there was too much water with the polenta and I could not get it to set despite following the instructions. The mushroom gravy was very yummy though. Big hit all around especially with my 3 year old.

Ingredients Nutrition


  1. Make the polenta by bringing the water to the boil in a wide saucepan.
  2. Add 1 teaspoon salt and sprinkle on the polenta a handful at a time, stirring continuously using a wooden spoon.
  3. Once the polenta has been added, turn down the heat and cook for about 20 minutes.
  4. Tip out and put onto a wet tray and spread to about 1 to 1.5cm thick.
  5. Allow to cool.
  6. Cut into squares and cook on a oiled heavy based saucepan or BBQ until browned.
  7. Dish onto serving plates and serve with mushroom gravy.
  8. To make mushroom sauce, melt butter in a frypan over medium heat.
  9. Add mushrooms and toss well and cook until lightly browned and tender.
  10. Add garlic and cook 2 minutes; tip in the cream and add 1/4 teaspoon salt and black pepper. Cook till creamy then add parsley and serve.

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