• 800 ml vegetable stock
  • 200 g one-minute-cook polenta
  • 2 tbsp grated parmesan
  • Handful of chopped fresh chives, plus extra to garnish
  • 300 g vine tomatoes
  • 12 mini portabella mushrooms
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 150 g vegetarian Roquefort (optional)


  1. 1

    Line a 20cm square baking tin with cling film. Bring the stock to the boil in a large pan. Pour the polenta into the stock in a steady stream, stirring all the time. Keep stirring and cook for 5 mins, then add the parmesan and chives. Season. Transfer the polenta to the prepared tin, let cool and then put in the fridge to chill for 1 hour.

  2. 2

    Heat the oven to 180°C, fan 160°C, gas 4. Arrange the tomatoes (on their vines) and the mushrooms on a baking tray. Drizzle with the balsamic vinegar and 2 tbsp of the oil. Season. Roast for 10 mins until the tomatoes are starting to split and the mushrooms are cooked.

  3. 3

    While the vegetables are roasting, heat a griddle pan over a high heat. Turn the polenta out of the baking tin, cut into 4 squares and brush all over with the remaining oil. Griddle for 3 mins each side. 

  4. 4

    Arrange the polenta on plates and top with the roasted tomatoes, mushrooms and a drizzle of the warm pan juices. Crumble over the vegetarian Roquefort, if using, and garnish with the remaining chives. 



    Cook’s tip: you can prepare the polenta in advance – it will keep in the fridge for a couple of days. For a smooth mixture, use a whisk until the liquid and polenta are combined and then change to a wooden spoon.

Nutritional Details

Each serving provides
  • Energy 708kj 169kcal 8%
  • Fat 10.8g 15%
  • Saturates 2.7g 14%
  • Sugars 4.0g 4%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 167kj/40kcal

Each serving provides

11.6g carbohydrate 1.7g fibre 5.6g protein

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