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Microwave cheese polenta with slow roasted tomatoes & mushrooms


  • Preheat oven to 160°-170°C fan forced (180°-190°C normal).
  • Place the tomatoes and mushrooms, skin side down, on an oven tray with the garlic. Sprinkle with oil and seasonings. Then cook in the oven for about 20 mins until tender.
  • When almost ready, place the water, polenta and rock salt in a bowl and microwave on high for 6 mins. Then stir well, cover loosely with greaseproof paper and cook in the microwave on high for another 6 mins. Transfer the polenta into another bowl and add butter, goat’s cheese, 2 heaped tbsp parmesan and ground pepper. Mix well.
  • To serve, spoon a mound of polenta on individual plates and top with a few spinach leaves, the mushrooms and tomato. Drizzle a little balsamic and extra virgin olive oil on top and sprinkle a little parmesan over.


  • 3 ripe, red tomatoes, cored & halved
  • 6 field mushrooms, peeled
  • 6 garlic cloves, peeled
  • olive oil
  • freshly ground salt & pepper
  • 3 cups water
  • 1 cup polenta
  • 2 tspn rock salt
  • 2 dollops butter, softened
  • 100 gm crumbled soft goat’s cheese
  • freshly grated parmesan
  • a handful of spinach leaves, washed well
  • balsamic vinegar
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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