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Recipes: Grilled Polenta with Sauteed Mushrooms

Preparing polenta on the grill or searing in a pan adds another dimension, giving it a wonderful crispy exterior that somehow makes the creamy, buttery interior even more heavenly. Sauteing mushrooms in wine and Massel liquid concentrate and you have a luscious meal. Sprinkle a little goat cheese and drizzle some honey on top to finish. Wow.

The Recipe


  • 2 tablespoons Massel beef style Liquid Concentrates
  • Easy Polenta recipe
  • 2 tablespoons olive oil, plus more for brushing on polenta
  • 2 tablespoons butter
  • 500 grams assorted mushrooms, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1/4 cup white wine
  • black pepper, to taste
  • soft goat cheese or soft cheese of your choice, to finish
  • opptional honey, to finish


  1. Prep the Easy Polenta a little earlier on the day or even the day before.
  2. When finished spread the polenta out on a oiled sheet pan. Smooth out surface and cover with plastic wrap. Chill.
  3. When you are ready to cook dinner, cut out pieces of polenta into squares from the sheet pan. Brush each side with olive oil.
  4. Meanwhile, heat up frypan over medium-high heat.
  5. Add olive oil, butter, mushroom, and garlic. Stir.
  6. When you start to see the mushrooms brown a bit, turn down to medium-low and add Massel Liquid Concentrate and white wine.
  7. Simmer.
  8. While mushrooms are simmering, grill your polenta squares on your grill or grill pan. You can sear them as well on a warm non-stick skillet until the outside is crispy. Turn to sear the other side as well.
  9. Assemble: Polenta square on plate, spoon over sauteed mushrooms, sprinkle on goat cheese, then drizzle with honey if liked.
  10. Serve and enjoy.

Handy Tip

Have leftover polenta? Grill some up for breakfast and top with an egg and some salsa. Spicy fun.


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