Grilled Polenta with Mushrooms and Parsley

Grilled Polenta with Mushrooms and Parsley

Thanks for checking out this grilled polenta with mushrooms and parsley recipe. I adore it!

This dish is delicious, easy to make, and perfect for any day of the week. Imagine golden polenta pieces topped with tasty mushrooms and fresh parsley. Trust me, it’s a winner!

What is Polenta?

I won’t bore you with a lengthy post and will get to the recipe now. But I feel I should super-briefly explain what Polenta is to our readers who haven’t heard about it.

In Italian cuisine, polenta is a versatile dish made from ground cornmeal. Historically, it served as a staple food in Northern Italy, especially before the introduction of potatoes and corn from the New World.

Polenta can be cooked to a creamy consistency or allowed to set and then sliced, grilled, fried, or baked.

It’s known for its simple, rustic nature but can be elevated with various additions such as cheese, butter, and mushrooms or served as a base for more complex sauces and stews. Its origins are humble, but polenta has become a beloved component of Italian cuisine, celebrated for its comforting texture and ability to complement a wide range of dishes.

Now, let’s get cooking 🙂

Grilled Polenta with Mushrooms and Parsley

Recipe by Luca / Italian Cooking and LivingCourse: Main, AppetizersCuisine: ItalianDifficulty: Easy


Prep time


Cooking time





Grilled polenta with a flavorful medley of button and porcini mushrooms, garnished with fresh parsley.


  • 2/3 cup instant polenta

  • 2 ounces fresh porcini mushrooms

  • 1/2 pound button mushrooms, sliced

  • 1 crushed garlic clove

  • 2 tablespoons extra-virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon soy sauce

  • 1 tablespoon parsley, minced


  • Bring 2 1/2 cups water to a boil in a large pot.
  • Whisk in 2/3 cup instant polenta and 1/2 teaspoon salt; cook for 5 minutes over medium heat.
  • Spread cooked polenta onto a moistened tray to cool, aiming for 2/3" thickness.
  • Heat 2 tablespoons olive oil with crushed garlic in a wide skillet; discard garlic once aromatic.
  • Add sliced button mushrooms and fresh porcini mushrooms; sauté over high heat until moisture evaporates.
  • Add 1/4 teaspoon soy sauce; cook for 1 minute over medium heat.
  • Cut cooled polenta into 12 pieces using a cookie cutter or knife.
  • Grill pieces of polenta for 2 minutes on each side until golden.
  • Spoon hot mushrooms over grilled polenta.
  • Garnish with minced Italian parsley before serving.


  • Ensure the polenta is spread evenly on the tray to achieve uniform thickness for grilling.
  • Use a wide skillet to sauté the mushrooms, allowing for even cooking and moisture evaporation.
  • When grilling the polenta pieces, preheat the grill to ensure even cooking and a nicely charred exterior.
  • Garnish the dish with fresh parsley just before serving to add a pop of color and flavor.


1. Can I make the polenta ahead of time?

Yes, you can prepare the polenta in advance and refrigerate it until ready to grill. Just make sure to let it come to room temperature before grilling.

2. Can I cook the polenta pieces in the oven instead of on the grill?

Yes, you can bake the polenta disks in the oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.

3. Can I use other types of mushrooms?

Absolutely! You can customize the dish by using your favorite mushrooms or whatever you have on hand.

4. How do I store leftovers?

Any leftover polenta and mushroom mixture can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

5. How can I prevent the polenta from sticking to the grill?

Ensure the grill grates are well-oiled before cooking to prevent the polenta from sticking. Additionally, ensure that the polenta pieces are thoroughly chilled before grilling, which will help them hold their shape and prevent sticking.


Leave a Reply

Your email address will not be published. Required fields are marked *