SugarDoctor Recipe balsamic mushrooms and grilled polenta

balsamic mushrooms and grilled polenta

The trick to perfectly grilled polenta squares is to prepare the polenta in advance. I cook it for 8 minutes in a saucepan until it thickens, according to the instructions on the packet, and then spread it out on a greased baking tray, and bake it in an oven pre-heated to 180C/350F for 20 minutes, or until the top forms a crust. I then take it out and slice it into even squares, allowing it to cool before removing the squares.  I then remove them, and brush each one with olive oil ready to be grilled.

Makes 12 polenta squares


2 garlic cloves, chopped

6 portobello mushrooms, stems removed and caps halved

2 tbsp chopped flat-leaf parsley

1 tsp chopped thyme

1/3 cup balsamic vinegar

1/4 cup extra-virgin olive oil, plus more for brushing the polenta squares

Himalayan salt and ground black pepper, to season

Polenta, cut into 12 squares

2 cups rocket, washed and drained

Parmigiano-Reggiano, to garnish


Combine the garlic, mushrooms, herbs, vinegar and olive oil in a large bowl and season with Himalayan salt and freshly ground pepper. Toss and let it stand at room temperature for an hour.

Pre-heat the oven to grill.

Brush the polenta squares with some olive oil, and grill until browned – about 8 minutes each side. Meanwhile, place the mushrooms on a tray in a cooler part of the grill and cook until tender (about 10 minutes), turning frequently to avoid burning.

Place the rocket on a plate, and top with the polenta slices. Spoon the mushrooms on top of the polenta and garnish with Parmigiano-Reggiano. If you feel in the mood for a pizza-type slice, add some more cheese on top and place under the grill until the cheese has melted.

Andy’s Sugar Safe® Tips

Before serving, drizzle with your favourite nut/seed/olive oil to add to the macronutrient (protein/carbohydrate/fat) density.

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