Pesto Mushrooms on Grilled Polenta Slices

When it comes to the pesto in this dish, it’s worth paying a little more for ‘proper’ pesto, as the cheaper brands and reduced-fat versions seem to contain a lot of unwanted fillers and additives such as starches and milk proteins. You can buy pre- cooked blocks of polenta, which is cooked corn meal, in most supermarkets and delis, and it makes a very easy, instant base for a starter or light meal such as this new take on a toasted bruschetta. Corn is also gluten- and gliadin-free, which makes it easy to digest and suitable for anyone suffering from IBS or coeliac disease.

Serves 4


500g (1lb 2oz) block of pre-cooked polenta, sliced into 8

1 tbsp mild or medium (not extra virgin) olive oil

450g (1lb) mushrooms, sliced 4–5 tbsp pesto

freshly ground black pepper

handful of fresh basil leaves, roughly torn


  1. Preheat a grill to a medium-high heat and grill the polenta slices for around 5–8 minutes, turning halfway through, until each side starts to crispen and turn You may have to do this in batches.
  2. Meanwhile, heat the oil in a frying pan and sauté the mushrooms gently for a few minutes until cooked.
  3. Stir the pesto into the mushrooms and then spoon the mixture onto the grilled polenta slices.
  4. Sprinkle with black pepper and basil leaves before serving.

Cook’s Notes

Gluten-free, wheat-free • V

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