Polenta with mushroom and sage butter

Polenta with mushroom and sage butter

  • serves 2
  • A little effort

Earthy mushrooms with sage are a great accompaniment to this sweet and creamy polenta. Ready in just 30 minutes, this makes for a speedy but stylish midweek meal.



  • instant polenta 100g
  • parmesan or vegetarian alternative 25g, grated
  • butter 100g
  • mixed mushrooms 2 handfuls, quartered or sliced
  • sage a few leaves, shredded


  • Step 1

    Make up the polenta according to pack instructions then beat in the cheese with half the butter and season really well, you want it quite soft and unctuous. Melt the rest of the butter in a pan and cook the mushrooms until golden, add the sage and stir. Serve the polenta topped with the mushroom mix and some extra parmesan shavings if you like.

Nutritional Information

  • Kcals 603
  • Fat 46.6g
  • Saturates 28.7g
  • Carbs 37.9g
  • Fibre 1.4g
  • Protein 10.3g
  • Salt 1.41g