Grilled Polenta with Mushrooms
A savory dish featuring crispy grilled polenta rounds topped with a flavorful sauté of mushrooms, garlic, and herbs.
Nutrition
Calories: 320cal
Carbohydrate: 34g
Protein: 7g
Fat: 16g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 2 cups water
- 1 cup cornmeal
- 1 teaspoon salt
- 1 tablespoon olive oil, plus more for grilling
- 2 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- In a medium-sized saucepan, bring 2 cups of water to a boil. Gradually whisk in 1 cup of cornmeal and 1 teaspoon of salt. Reduce the heat to low and cook, stirring frequently, until thick and creamy, about 15 minutes.
- Remove the pan from heat and stir in 1 tablespoon of olive oil. Pour the polenta onto a greased 9-inch square baking dish, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 30 minutes until firm.
- Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates. This will prevent the polenta from sticking.
- Remove the polenta from the fridge and cut into 8 equal squares. Brush each square with olive oil. Grill the polenta for about 5 minutes per side or until grill marks appear and they are crispy.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound of sliced mushrooms and cook for 5-7 minutes, until they release their moisture and turn golden brown. Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, and season with salt and pepper to taste. Cook for another 2-3 minutes.
- Place the grilled polenta squares on a serving platter. Spoon the mushroom mixture over the top. Sprinkle with 2 tablespoons of grated Parmesan cheese and 1 tablespoon of chopped fresh parsley before serving.
