Nut Polenta with Mixed Mushrooms

5 from 9 votes
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 196 kcal


  • 1 El Hazelnut kernels
  • 1 tbsp Walnuts
  • 1 tbsp Almond sticks
  • 300 ml Vegetable broth, instant
  • 300 ml Milk
  • 1 piece Bay leaf
  • 70 g Corn polenta
  • 150 g Mushrooms brown
  • 150 g King oyster mushrooms
  • 3 tbsp Rapeseed oil
  • 30 g Freshly grated Parmesan
  • 0,5 bunch Parsley
  • 1 tbsp Butter
  • Salt and pepper


  • Coarsely chop the hazelnuts, walnuts and almond sticks in the speed chopper.
  • Bring the milk and vegetable stock to the boil in a saucepan, add a bay leaf. Slowly pour in the corn grits while stirring and bring to the boil over a medium heat, cover and let swell for 10 minutes, stirring occasionally.
  • Finely grate the Parmesan. Roast the nuts and almonds in a pan without fat until light brown. Stir half of the roasted nuts, almonds and Parmesan into the polenta (if it has become too firm, just add a little more vegetable stock). Season to taste with salt and pepper.
  • Clean the mushrooms and cut into thin slices. Heat the rapeseed oil in a pan and fry the mushrooms until light brown, season with salt and pepper. Pluck the parsley leaves from the stems and roughly chop. Stir the butter and parsley into the mushrooms.
  • Arrange the nut polenta with the mixed mushrooms on plates. Serve sprinkled with the remaining nuts and Parmesan.


Serving: 100gCalories: 196kcalCarbohydrates: 6.2gProtein: 8gFat: 15.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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