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Photo of Chilli mushrooms on crispy polenta with avocado smash and haloumi by WW

Chilli mushrooms on crispy polenta with avocado smash and haloumi

8 - 9
PersonalPoints™ per serving
Total Time
55 min
35 min
20 min
Haloumi and avo make a tasty combo. Pair them with sautéed mushroom and golden crispy polenta.


Vegetable stock, liquid, salt-reduced

2½ cup(s)


¾ cup(s), (150g)

Olive oil

1 tbs


400 g, flat variety, thickly sliced

Dried chilli flakes

¼ tsp

Haloumi cheese

120 g, thinly sliced


1 medium

Lemon juice

1 tbs


60 g


1 medium, cut into wedges to serve


  1. Line a 20cm square cake tin with foil. Place stock in a medium saucepan and bring to the boil. Add polenta in a slow, steady stream and stir over medium-low heat for 3-5 minutes or until very thick. Transfer to prepared tin and refrigerate for 20 minutes or until set.
  2. Heat half the oil in a large non-stick frying pan over medium heat. Lift polenta from tin and cut into quarters, then in half diagonally. Cook for 4 minutes each side or until golden brown. Transfer to serving plates. Cover to keep warm.
  3. Heat remaining oil in pan and increase heat to medium-high. Cook mushroom and chilli, tossing constantly, for 3 minutes or until browned. Add to serving plates. Sear haloumi for 1 minute each side or until golden.
  4. Toss avocado in a bowl with lemon juice. Add to serving plates with haloumi and rocket. Serve with lemon wedges.


TIP: Use medium-sized flat mushrooms, not the large ones. Polenta can be made a day ahead; cover and refrigerate until needed.