Ingredients
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
Directions
- 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.
- Meanwhile, heat the oil in a frying pan and sauté the mushrooms gently for a few minutes until cooked.
- Stir the pesto into the mushrooms and then spoon the mixture onto the grilled polenta slices.
- Sprinkle with black pepper and basil leaves before serving.
Cook’s Notes
Gluten-free, wheat-free • V
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