Grilled Polenta and Balsamic Mushrooms - week 33 of 52

This is the last week of “Grilling in August” and found this recipe online on MarthaStewart.com. I love mushrooms and have never tried polenta – I wanted to try something different.

Polenta originated in Northern Italy and is cooked cornmeal. It can be served either in porridge-like form or cooled to form a cake. The polenta was very easy to make (just like making oatmeal) but be careful when cooking - while cooking, the polenta can sputter and jump out of the pan when still in porridge form (and can hurt!). I refrigerated the polenta overnight and then cut into triangles for the recipe. It’s supposed to be refridgerated uncovered, but that will dry out the top and form a little “crust” - I cut that off before grilling.

The balsamic mushrooms were delicious but I wasn’t crazy about the polenta – even with the balsamic dressing, it was little flavourless. I have quite a few pieces left and may try it with some tomato sauce and parmesan cheese for a light meal. The mushrooms would be great with some goat cheese served over some greens.



Grilled Polenta and Balsamic Mushrooms – courtesy Martha Stewart
$$
Mushrooms ****
Polenta **
Ingredients

Balsamic Mushrooms and sauces Serves 4.
• 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
• 2 garlic cloves, coarsely chopped (about 1 tablespoon)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon coarsely chopped fresh thyme
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper, to taste
• 1/3 cup balsamic vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
• 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles (I’ve substituted with polenta recipe from Canadian Living below)
• 2 cups arugula (2 ounces)
• 8 ounces Parmigiano-Reggiano, shaved


1. 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.
2. 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.
3. 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.
4. 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.

Polenta – courtesy Canadian Living
• 2 cups chicken stock
• Pinch of pepper
• 1 cup cornmeal

1. In a large saucepan, bring stock, 2 cups of water and pepper to boil over high heat. Gradually whisk in cornmeal until thickened.
2. Reduce heat to low; cook, stirring often with wooden spoon for 10 to 15 minutes or until hard to stir and grains are soft.
3. With rubber spatula, scrape into 11 x 7 inch baking idsh, spreading evenly. Refrigerate, uncovered, for at least 1 hour or until firm or for up to 24 hours.