Grilled Polenta Wedges with Balsamic Mushrooms

Ingredients

• 1.5 cups Yellow cornmeal
• 5 cups Vegetable broth
• 1 pound Cremini mushrooms, sliced
• 3 tablespoons Balsamic vinegar
• 2 tablespoons Unsalted butter
• 0.5 cup Parmesan cheese, grated
• 4 tablespoons Extra virgin olive oil
• 1 teaspoon Fresh rosemary, minced
• 2 cloves Garlic cloves, minced
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Bring the vegetable broth and salt to a boil in a large saucepan, then slowly whisk in the cornmeal to avoid lumps.

2. 2

   Reduce heat to low and simmer, stirring frequently for 30 minutes until the polenta is thick and pulls away from the sides.

3. 3

   Stir in the butter and parmesan cheese, then pour the mixture into a greased 9x9 inch square pan and chill for 2 hours until firm.

4. 4

   Once firm, cut the polenta into squares and then into triangles (wedges) and brush both sides with 2 tablespoons of olive oil.

5. 5

   Heat a grill pan over medium-high heat and grill the polenta wedges for 4-5 minutes per side until charred and crispy.

6. 6

   In a separate skillet, sauté the mushrooms in the remaining olive oil until they release their moisture and turn golden brown.

7. 7

   Add the garlic and rosemary to the mushrooms, cook for 1 minute, then deglaze the pan with balsamic vinegar and simmer until syrupy.

8. 8

   Plate the crispy polenta wedges and top generously with the balsamic mushroom mixture and a crack of black pepper.