Photo of Griddled polenta with mushrooms, tomatoes & blue cheese by WW

Griddled polenta with mushrooms, tomatoes & blue cheese

Points® value
Total Time
50 min
20 min
30 min
For a fabulous vegetarian meal – look no further!


Calorie controlled cooking spray

1 spray(s)

Fresh Vegetable Stock

500 ml

Polenta, Dry

150 g

Sage, Dried

1 tablespoon(s), level

Parsley, fresh

1 tablespoon(s)


250 g

Cherry Tomatoes

4 individual, on the vine


50 g, crumbled

Vinegar, All Types

1 tablespoon(s)

Dried Mixed Herbs

1 teaspoon(s)


  1. Mist a 23 cm (9 inch) square baking dish or tin with low fat cooking spray.
  2. In a large saucepan, bring the vegetable stock to the boil. Sprinkle in the polenta, stirring constantly with a whisk or wooden spoon. Add the chopped herbs, then lower the heat and cook the polenta, stirring, until it becomes very thick. This will take about 5 minutes. Tip the mixture into the prepared baking dish and level the surface. Leave until completely cold, then cut into 4 equal pieces. (Prepare ahead up to this point, if you like).
  3. Preheat the grill. Mist the polenta pieces with low fat cooking spray then grill them for a few minutes on each side. Keep warm. Char-grill or grill the mushrooms and tomatoes on the vine for 3 - 4 minutes, then serve on top of the polenta. Sprinkle with the crumbled blue cheese and balsamic vinegar and serve, garnished with fresh herbs.