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  • Grilled Polenta With Portobello Mushrooms

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    Grilled Polenta With Portobello Mushrooms
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 c. Lowfat milk or possibly water or possibly combination 2 L
    • 1 Tbsp. Salt 15 mL
    • 1 tsp Freshly grnd black pepper 1 mL
    • 2 c. Instant cornmeal for polenta 500 mL
    • 2 Tbsp. Unsalted butter - Or possibly - white truffle oil 25 mL
    • 1/4 c. Extra virgin olive oil 50 mL
    • 3 x Cloves garlic, finely minced 3
    • 1 lb Portobello mushrooms, sliced 500 g Salt and pepper Herbs to garnish

    Directions

    1. Place lowfat milk and/or possibly water in a large deep saucepan. Bring to a boil. Add in salt and pepper. Whisk cornmeal in slowly. Cook about 5 min. Stir in butter or possibly truffle oil. Pour polenta into 2 oiled 8" or possibly 9" cake pans. Allow to cold and chill till ready to use. This can be made ahead and heated just before serving.
    2. Brush polenta with extra virgin olive oil and reheat in pan or possibly remove from pan, cut into wedges, and grill on the barbecue or possibly in a non-stick grill pan till browned.
    3. Meanwhile, in a large, deep skillet heat extra virgin olive oil with garlic.
    4. Add in mushrooms and cook till wilted and any juices have evaporated. Add in salt and pepper.
    5. To serve, arrange polenta in a serving dish. Top with mushrooms.
    6. Garnish with herbs.
    7. NOTES : Makes 6 to 8 servings

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