Gluten-free crispy polenta slices with king oyster mushrooms

Gluten-free crispy polenta slices with king oyster mushrooms: crunchy polenta, golden brown mushrooms, hard cheese, butter and chives for a savoury, uncomplicated dish.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 14 g
• Fat: 25 g
• Carbs: 46 g

Ingredients

• 100g polenta
• 200g king oyster mushrooms
• 2 tbsp butter
• 30g vegetarian hard cheese (Parmesan-style)
• 1 onion
• 1 bunch of chives
• 1 pinch of nutmeg
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon

1. Cook the polenta in lightly salted water until thick. Finally, stir in the hard cheese and nutmeg until everything is creamy and well combined.
2. Spread the hot polenta flat on a board or in a dish. Leave it to cool briefly so it sets and can be cut cleanly.
3. Meanwhile, clean the king oyster mushrooms and slice them lengthways into thick slices. Peel the onion and dice it finely.
4. Cut the set polenta into slices. Fry them in butter over a medium heat until golden brown and crispy on both sides.
5. Fry the king oyster mushrooms and onion in butter over a high heat until they take on colour. Season lightly with salt.
6. Arrange the polenta slices with the hot king oyster mushrooms and scatter over freshly snipped chives.

Good to know

Crispy outside, soft inside – that's exactly how polenta is fun. Add pan-fried mushrooms and a little hard cheese for lots of flavour without any fuss.

Swaps

Butter → ghee (lower in lactose and can be heated to high temperatures); hard cheese → vegetarian hard cheese made from sheep's milk (a little stronger and tangier in flavour); king oyster mushrooms → oyster mushrooms (similar fibre content, also aromatic); polenta → buckwheat semolina (gluten-free, a little more protein)

Allergens

Contains milk from the butter and hard cheese; gluten-free if the polenta is labelled accordingly. Usually suits children well – use nutmeg sparingly; during pregnancy it's no concern as long as the mushrooms are well cooked.