• Grilled Polenta with Roasted Portobello Mushroom Sauce

Grilled Polenta with Roasted Portobello Mushroom Sauce

120 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Toscana in Italy.

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Make It

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  • Bring water to boil in medium saucepan. Gradually stir in cornmeal. Add 2 Tbsp. butter; cook and stir 1 to 2 min. or until melted. Simmer on medium-low heat 15 to 20 min. or until thickened, stirring constantly. Remove from heat. Add cheese and remaining butter; stir until butter is completely melted and mixture is well blended.
  • Pour into parchment-lined 13x9-inch dish. Cool completely. Refrigerate 1 hour or until firm.
  • Heat barbecue to medium heat. Cut polenta into 12 triangles. Grill 3 min. on each side or until heated through and grill marked on both sides. Meanwhile, heat pasta sauce as directed on label.
  • Serve polenta topped with the pasta sauce.

Special Extra

Garnish with 2 Tbsp. chopped fresh parsley or chives and/or 1 Tbsp. additional Parmesan cheese before serving.


Prepare using Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 210
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 25mg
Sodium 510mg
Carbohydrate 24g
Dietary fibre 3g
Sugars 4g
Protein 5g
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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