Pork belly and polenta with mushrooms & chickpeas

Are you sick and tired of always preparing the same side dish, most usually potatoes hundreds of different ways? Are you looking for something new, a recipe that will seduce your taste buds and open your eyes to new ideas?.. – Well this Polenta with mushrooms & chickpeas has certainly opened my eyes, and showed me that you don’t always have to turn to potatoes when you’re out of ideas what to cook next!

We usually never ate chickpeas in my family, neither hummus nor any other way of preparing them. Don’t know was it because my parents didn’t like them or they didn’t have an idea how to make them, but after stumbling upon a recipe for Polenta with chickpeas, mushrooms and spring onions, I decided to prepare this amazingly tasty dish. It was certainly something my parents wouldn’t make so I just had to try it out. After preparing it a few times following this recipe, I changed it a bit and added some spices as a personal touch, creating something imaginative, delicious and my own.

Give this recipe a try, you won’t regret it!

Also check out some other delicious ideas I’ve posted in the last few months:

Stuffed bell peppers_new_1
Stuffed bell peppers
Pork roast_2
Pork roast
Spinach, tomatoes & Mozzarella stuffed chicken breast
Spinach, tomato & Mozzarella stuffed chicken

Follow me on Facebook – Recipes by chefkreso

Enjoy & happy cooking!

Preparation: 25 min

Cook time: 30 min

Servings: 4


  • 4 slices pork belly
  • 1 tsp garlic powder
  • 1 tsp red paprika
  • 1 tsp ginger
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 200 g polenta
  • 175 ml milk
  • 320 ml water
  • 30 g Parmesan cheese, grated
  • 2 tbsp butter
  • 200 g mushroom, sliced
  • 200 g chickpeas
  • 100 g spring onion, sliced
  • 2 tsp Tabasco sauce
  • 2 tbsp sesame
  • Extra virgin olive oil
  • Salt & pepper to taste

Pork belly, polenta with mushrooms & chickpeas

How to

  1. Marinade slices of pork belly with salt, pepper, garlic powder, red paprika, ginger, soy sauce and sesame oil. Set aside to rest.
  2. Heat milk, water and a few tablespoons of extra virgin olive oil to a boil. Stirring, gradually add polenta to the boiling water – milk mixture. Keep stirring while you add grated Parmesan cheese and butter for a few minutes until thick.
  3. Heat a splash of olive oil in a small sauce pan. Add sliced spring onion, mushroom and chickpeas. Let simmer and season with Tabasco sauce, sesame, salt & pepper.
  4. Start the grill and grill slices of marinated pork belly until golden and crispy, just a few minutes on each side. Enjoy crispy pork belly with polenta topped with chickpeas, mushrooms and spring onion!



10 Comments Add yours

  1. nancyc says:

    Polenta instead of potatoes sounds like a great idea! 🙂

    Liked by 1 person

    1. chefkreso says:

      Thanks, and I absolutely agree!


  2. Andrea says:

    Great idea — looks delicious!

    Liked by 1 person

    1. chefkreso says:

      Thank you Andrea! Hope you’re having a lovely day and that you’re cooking something delicious!


  3. This looks delicious, we love polenta (and you can never go wrong with pork belly lol).

    Liked by 1 person

    1. chefkreso says:

      Thanks, and I absolutely agree, love polenta! 😀


  4. This all looks so good! My husband is a fan of mushrooms but I’m teaching him to learn chickpeas and polenta, lol!

    Liked by 1 person

    1. chefkreso says:

      Thank you, I’m always happy to read your lovely comments! Hope you give the recipe a try and like it as much as I do 😀

      Liked by 1 person

  5. LB says:

    LOVE polenta… I have never made it before, just ordered it in Italian restaurants. Its definitely a game-changer to any meal.

    Liked by 1 person

    1. chefkreso says:

      Thanks! I believe so too, and love preparing it, it’s easy to make you should give it a try 🙂

      Liked by 1 person

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