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Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout and Grilled Spring Asparagus

Oven-Roasted Polenta with Black Olives, Morel Mushroom Ragout and Grilled Spring Asparagus

"Lindsay® Black Olives are a wonderful addition to this savory polenta. Polenta is roasted in the oven, plated over a warm mushroom ragout, and finished with zesty grilled asparagus."
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servings 537 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. For the Polenta: Bring stock and milk to a boil. In a slow stream, add polenta, stirring constantly. Lower heat to medium and cook 2 1/2 hours, stirring occasionally. In the last 1/2 hour, add Lindsay(r) Black Olives, chopped garlic and grated Parmesan cheese. Season with salt, black pepper and chopped fresh rosemary. Pour onto oiled baking sheet and let cool 2 hours or overnight.
  2. Roasting: Preheat oven to broil. Invert baking sheet onto cutting surface, allowing polenta to slip out in one piece. Add olive oil to baking pan. Heat pan under broiler until just smoking. Cut polenta in to 6 even squares. Carefully add to hot pan and turn when lightly brown, approximately 3 minutes. Cook 2 more minutes and remove from pan. Keep warm.
  3. For the Mushroom Ragout: Saute sliced yellow onion in butter until lightly caramelized. Add washed morel mushrooms and oyster mushrooms. Cook 5 minutes or until soft. Add chopped garlic and cook 1 minute. Add shredded red chard, diced tomato and stock. Reduce on high heat for 3 minutes. Season with salt, black pepper and chopped fresh thyme. Keep warm.
  4. For the Grilled Asparagus: Trim white ends off asparagus. Blanch in salted water for 1 1/2 minutes or until just soft. Shock in ice water, remove and dry when completely cold. Marinate asparagus for 1 hour in olive oil, balsamic vinegar and thinly sliced red onion. Remove from marinade. Season with salt and red chili flakes. Grill over charcoal 3 minutes or until lightly charred on all sides. Keep warm.
  5. Assembly: Place roasted polenta on warm mushroom ragout and top with asparagus. Top with shaved or grated Parmesan cheese.

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Read all reviews 2
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As bland as the day is long, unless you can get fresh morels and fresh olives. Don't bother otherwise- if you can only get dehydrated morels and canned olives, pass on this recipe.

This was amazingly good and pretty simple. I reduced the liquid in the polenta to 1 cup milk and 2 cups stock and cooked the polenta for about 20 minutes. By making the polenta the night before,...

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