Chilli mushrooms on crispy polenta with avocado smash and haloumi
10
Points®
Total time: 55 min • Prep: 35 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Haloumi and avo make a tasty combo. Pair them with sautéed mushroom and golden crispy polenta.
Ingredients
Vegetable stock, liquid, salt-reduced
2½ cup(s)
Polenta
¾ cup(s), (150g)
Olive oil
1 tbs
Mushrooms
400 g, flat variety, thickly sliced
Dried chilli flakes
¼ tsp
Haloumi cheese
120 g, thinly sliced
Avocado
1 medium
Lemon juice
1 tbs
Rocket
60 g
Lemon(s)
1 medium, cut into wedges to serve
Instructions
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.
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