Grilled Polenta With Mushrooms Food

POLENTA WITH MUSHROOMS

Steps:

• Put the dried mushrooms in a medium bowl and pour in the boiling water. Press them down into the water now and then until they are soft, anywhere from 5 to 30 minutes depending on how dry they were. When it's time to cook them, lift them out of the water with your hands or a slotted spoon and chop them roughly. Reserve the soaking water.
• Put the oil in a large skillet over medium heat. When it's hot, add the soaked dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released all their liquid. 10 to 15 minutes.
• Add the wine and let it bubble away for 1 minute, then stir in the garlic, 1/4 cup of the parsley, and 1 cup of the reserved soaking water. Cook until the liquid thickens a bit, another 2 or 3 minutes, then taste, adjust the seasoning, and turn off the heat under the skillet.
• Put the polenta in a medium pot with 1 cup water and whisk to form a smooth slurry. Whisk in the milk and a pinch of salt and set the pot over medium-high heat. Heat until the mixture boils then lower the heat to medium and cook, whisking frequently adding more water a little at a time to prevent lumps and keep the mixture somewhat soupy. Expect to add another 2 1/2 to 3 1/2 cups of water before the polenta is ready. The polenta will be done in 15 to 30 minutes, depending on the grind. It will be thick and creamy, with just a little grittiness, and the mixture will pull away from the sides of the pan when you stir. When the polenta is done, turn the heat under the mushrooms to medium to warm them quickly.
• Stir the butter and cheese into the polenta then taste and adjust the seasoning. Serve the polenta topped with the mushrooms and garnished with the remaining 1/4 cup parsley.
• Cooks' Notes
• Soaking Dried Mushrooms: The time needed to soften mushrooms depends on their size and age. They're ready when you can cut one easily with a paring knife. You want to reserve the soaking liquid but leave the grit behind, so lift out the mushrooms rather than pouring to drain them.
• Making The Sauce: When the mushrooms are tender and the wine has bubbled away, stir in the garlic, parsley, and soaking water.
• Making Polenta by the Slurry Method: When the slurry just starts to boil, turn it down a bit so it bubbles gently. Add more water or stir with a wooden spoon.
• Recognizing Doneness: When the polenta starts to pull away from the pan and is no longer gritty, it's time to stir in the butter and Parmesan.

GRILLED POLENTA WITH MUSHROOMS AND SAUSAGE

Steps:

• Spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire. Place a large grill-safe (cast iron or stainless steel) skillet to one side of the grill rack to preheat.
• Brush the polenta slices on both sides with the oil; place on the grill rack. Grill, turning once, until well seared, about 5 minutes on each side.
• Meanwhile, coat the skillet with a thin coating of vegetable oil with a cloth rag held with long-handled tongs. Add the mushrooms, sausage, and oregano to the skillet; cook, stirring and breaking up the sausage, until the mushrooms soften and the sausage is cooked through, 5 - 8 minutes. Place 2 polenta slices on each plate and top with the sausage mixture. Yields 2 polenta slices and 2⁄3 cup topping per serving.

GRILLED POLENTA AND BALSAMIC MUSHROOMS

Steps:

• Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
• Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
• Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

GRILLED POLENTA WITH MOREL VINAIGRETTE

Steps:

• Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
• Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
• In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
• Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.

GRILLED POLENTA WITH MUSHROOM SAUCE

Steps:

• In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened., Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA

Steps:

• Heat oven to 350°F.
• Bring 4 1/2 cups water to a boil.
• Whisking constantly, slowly add the polenta.
• Add 1 1/2 teaspoons of the salt and the butter.
• Reduce heat and simmer, stirring frequently, for 10 to 15 minutes.
• Stir in the cream cheese and 1/2 cup of the Gorgonzola.
• Meanwhile, in a large skillet, over medium-high heat, warm 2 tablespoons of the oil.
• Add half the mushrooms and cook for 6 minutes.
• Add half the shallots and cook for 2 minutes more.
• Transfer to a plate.
• Repeat with the remaining oil, mushrooms, and shallots.
• Season the mushrooms with the pepper, thyme, and the remaining salt.
• Butter an 8 or 9-inch baking dish or eight 6-ounce ramekins.
• Stir 2/3 of the mushrooms into the polenta and transfer to the prepared dish or ramekins.
• Top with the remaining mushrooms and Gorgonzola.
• Bake, uncovered, until the Gorgonzola has melted, about 15 minutes.

GRILLED POLENTA WITH CHANTERELLES

Steps:

• Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
• When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
• Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
• Grill the polenta for three to four minutes on each side, until golden.
• Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.

GRILLED BALSAMIC MUSHROOMS AND POLENTA

Steps:

• Mix together the balsamic vinegar, thyme, soy sauce, garlic, red pepper flakes, salt, and pepper. Marinate the mushrooms in this mixture for at least 30 minutes.
• Cut the polenta into rounds and brush with olive oil. Season with salt and pepper.
• Remove the mushrooms from the marinade, letting the excess drip off. Place the mushrooms and polenta slices on the grill. Cook on one side for 5 minutes and then flip. Cook the other side for five minutes or until mushrooms are tender.
• Serve with arugula and Parmesan cheese.

GRILLED POLENTA WITH HERBY MUSHROOM MEDLEY

Steps:

• Lightly brush a 450g (1lb) non-stick loaf tin with oil; set aside. Put 500ml (18fl oz) stock into a non-stick saucepan; bring to the boil, then reduce heat. Sprinkle in polenta, stirring with a wooden spoon; simmer over a low heat, stirring, for about 5 minutes or until cooked, thick and smooth. Remove from heat. Stir in 1 tablespoon oil, oregano and black pepper. Pour into loaf tin; level surface. Leave to cool slightly until firm enough to turn out (about 20 minutes). Meanwhile, make mushroom medley. Heat 2 teaspoons oil in a non-stick saucepan. Add leeks, sauté for 4-5 minutes. Add mushrooms, sauté for 4-5 minutes. Add wine, bring to the boil and bubble over a high heat for about 5 minutes or until wine has reduced by half. Stir in remaining 100ml (3 1/2fl oz) stock and black pepper to taste. Bring to the boil; reduce heat and simmer, uncovered, for 5 minutes. Blend cornflour with 1-2 tablespoons water until smooth; stir into mushroom sauce. Simmer for 2-3 minutes, stirring. Stir in parsley. Meanwhile, once polenta is ready, turn it out of tin; cut into 12 even slices using a sharp knife. Preheat grill to medium-high. Brush warm polenta slices with remaining oil; arrange on non-stick baking sheet. Grill for about 10 minutes or until lightly crisp on both sides, turning once. Serve grilled polenta with mushroom medley spooned over or alongside. Serve with grilled cherry tomatoes and cooked green vegetables. Dietary tips Make it gluten-free by using a gluten-free stock or making your own stock You can use a wine that is suitable for vegetarian or vegan diets

GRILLED AND CREAMY POLENTA WITH SEVERAL SERVING SUGGESTIONS RECIPE

Steps:

• In a large heavy saucepot on high heat, bring 6 cups of water or broth to a boil. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is soft, stirring often, approximately 20 to 25 minutes. Turn off the heat.
• Stir in the butter and cream until the butter has melted into the polenta. If using, stir in the cheese.
• Butter liberally a glass or ceramic baking dish large enough to hold 4 cups of the polenta. Cover the dish with plastic wrap and place in the refrigerator. Enjoy the 2 cups of creamy polenta that is still in the pot for dinner.

POLENTA WITH SHIITAKE MUSHROOMS

Steps:

• Bring 2 cups of the water to a boil in a medium saucepan over high heat. Add the polenta and salt, whisking constantly for 2 minutes. Decrease the heat and simmer, stirring from time to time, until the polenta is thick and pulls away from the side of the pan when stirred, 30 to 40 minutes.
• About 15 minutes before the polenta is done, bring the remaining 4 cups water to a boil in a large saucepan. Add the vinegar and adjust the heat to a brisk simmer. Break the egg into a small bowl and pour it into the simmering water. Poach until the white turns opaque, 3 to 4 minutes. Remove the egg with a slotted spoon and place it on a clean kitchen towel to drain.
• In a small skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and a pinch of salt and cook, stirring, until they're tender and slightly browned, 4 to 5 minutes.
• When the polenta is done, stir in the mushrooms, truffle oil (if desired), and remaining 1 teaspoon olive oil. Taste and adjust the seasoning, if desired. Transfer to a bowl, top with the poached egg and Parmesan, and serve.

GRILLED POLENTA WITH MUSHROOMS

Steps:

• Step 1: Bring the vegetable broth and a pinch of salt to a boil. Mix in the polenta while stirring constantly.
• Step 2: Cover and let soak for 15 minutes over low heat. Stir occasionally to prevent burning. Mix 1 tablespoon of oil into the polenta. Season to taste with nutmeg and pepper.
• Step 3: Grease a 32 cm (approximately 12 inch) diameter round baking tin. Pour enough polenta to create a 1-2 cm (approximately 1/2-3/4 inch) thick layer in the pan.
• Step 4: Clean the mushrooms, and chop if necessary. Peel and finely dice the onion and garlic. Melt the butter in a pan and sauté the onion and garlic until translucent. Add the mushrooms, and sauté briefly, stirring often. Cook over medium heat until any liquid released from the mushrooms has evaporated.
• Step 5: Season the mushroom mixture to taste with salt, pepper, and nutmeg. Stir in the parsley, and mix until combined.
• Step 6: Turn out the polenta from the baking sheet, then divide into 6-8 pieces. Brush the polenta with oil.
• Step 7: Add the polenta to a grill pan, and cook until browned on both sides.
• Top with the mushrooms and serve on plates.

GRILLED POLENTA WITH MUSHROOMS

Steps:

• For Polenta: Bring water to a boil in large saucepan. Add cornmeal in a slow, steady stream, whisking constantly to prevent lumps from forming. Add the salt. Reduce the heat to low and cook, stirring frequently, until polenta thickens and begins to pull away from the sides of the pan, 30-40 minutes. Meanwhile, oil a 12 x 9 inch pan. When polenta is ready, pour it into the prepared pan, spreading it evenly with a spatula dipped in cold water. Let cool to room temperature until firm about 1 hour, or cover with plastic wrap, place in the refrigerator and chill overnight. For Mushroom Topping: In a large frying pan over medium heat, melt the butter with the 1 Tablespoon olive oil. Add the garlic and cook, stirring until lightly golden, about 30 seconds. Stir in the mushrooms, thyme or rosemary, salt and pepper. Cook, stirring frequently, until the mushrooms are browned, about 10 minutes. Add the tomato and cook until juices have evaporated, about 10 minutes more. Stir in the 1 Tablespoon parsley and remove from heat. Cover and keep warm. Preheat broiler. Cut polenta into 8 pieces and brush on both sides with olive oil. Arrange on a heavy baking sheet. Broil 4 inches from the heat source, turning once, until crisp and golden on both sides, about 3 minute on each side. Place 2 polenta, (now called polenta crostini) on each plate. Top with the mushroom mixture, dividing evenly and sprinkle with parsley. Serve hot.

MUSHROOM POLENTA

Steps:

• Heat 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms, season with salt and brown, 5 to 7 minutes. Add 1 teaspoon each butter and fresh thyme and 1 minced shallot; cook 30 seconds. Meanwhile, simmer 3 cups mushroom broth and a pinch of salt in a saucepan. Whisk in 3/4 cup quick-cooking polenta; stir until thickened, 5 minutes. Stir in 2 tablespoons grated Parmesan; season with salt and pepper. Top with the mushrooms, chopped parsley, more Parmesan and pepper.