Grilled polenta with portobello mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Milk or water or combination 2 L |
| 1 | tablespoon | Salt 15 mL |
| 1 | teaspoon | Freshly ground black pepper 1 mL |
| 2 | cups | Instant cornmeal for polenta 500 mL |
| 2 | tablespoons | Unsalted butter - OR - white truffle oil |
| ; 25 mL | ||
| ¼ | cup | Olive oil 50 mL |
| 3 | Cloves garlic; finely chopped 3 | |
| 1 | pounds | Portobello mushrooms; sliced 500 g |
| Salt and pepper | ||
| Herbs to garnish | ||
Directions
Place milk and/or water in a large deep saucepan. Bring to a boil. Add salt and pepper. Whisk cornmeal in slowly. Cook about 5 minutes. Stir in butter or truffle oil. Pour polenta into 2 oiled 8" or 9" cake pans. Allow to cool and refrigerate until ready to use. This can be made ahead and heated just before serving.
Brush polenta with olive oil and reheat in pan or remove from pan, cut into wedges, and grill on the barbecue or in a non-stick grill pan until browned.
Meanwhile, in a large, deep skillet heat olive oil with garlic.
Add mushrooms and cook until wilted and any juices have evaporated. Add salt and pepper.
To serve, arrange polenta in a serving dish. Top with mushrooms.
Garnish with herbs.
Converted by MC_Buster.
NOTES : Makes 6 to 8 servings
Converted by MM_Buster v2.0l.