Grilled Polenta Wedges with Balsamic Mushrooms
Firm polenta slices grilled until crispy and served with balsamic-glazed cremini mushrooms.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 cups Yellow cornmeal
- 5 cups Vegetable broth
- 1 pound Cremini mushrooms, sliced
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Unsalted butter
- 1/2 cup Parmesan cheese, grated
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Fresh rosemary, minced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Bring the vegetable broth and salt to a boil in a large saucepan, then slowly whisk in the cornmeal to avoid lumps.
- 2
Reduce heat to low and simmer, stirring frequently for 30 minutes until the polenta is thick and pulls away from the sides.
- 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
Once firm, cut the polenta into squares and then into triangles (wedges) and brush both sides with 2 tablespoons of olive oil.
- 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
In a separate skillet, sauté the mushrooms in the remaining olive oil until they release their moisture and turn golden brown.
- 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
Plate the crispy polenta wedges and top generously with the balsamic mushroom mixture and a crack of black pepper.
Ratings & Reviews
No ratings yet
