Grilled Polenta With Chanterelles Recipe

Name: Grilled Polenta With Chanterelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13-ounce package instant polenta; 2 tablespoons olive oil plus additional oil for brushing the polenta; 1 pound chanterelles; 1 clove garlic, minced (green part removed); 2 shallots, minced; 1/4 pound white mushrooms, sliced; Coarse salt and freshly ground pepper to taste; 1/2 cup dry white wine or vermouth; 1 teaspoon fresh thyme leaves; 1 to 2 tablespoons chopped Italian parsley; Grated Parmesan cheese

Servings: persons

1 13-ounce package instant polenta
2 tablespoons olive oil plus additional oil for brushing the polenta
1 pound chanterelles
1 clove garlic, minced (green part removed)
2 shallots, minced
1/4 pound white mushrooms, sliced
Coarse salt and freshly ground pepper to taste
1/2 cup dry white wine or vermouth
1 teaspoon fresh thyme leaves
1 to 2 tablespoons chopped Italian parsley
Grated Parmesan cheese

1
Make the polenta according to the directions on the package.
2
When it is cooked pour it into a pan about eight inches square and cool.
3
When the polenta has cooled, cut it into eight slices about two inches wide and four inches long.
4
Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack.
5
Set aside.
6
Cut the base off the stems of the chanterelles.
7
If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry.
8
Otherwise, clean them with a soft paint or pastry brush.
9
Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
10
Preheat broiler.
11
In a skillet, soften the garlic with the shallots in the remaining olive oil.
12
Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes.
13
Add the wine and cook until it has evaporated.
14
Stir in the thyme and parsley and keep warm.
15
Grill the polenta for three to four minutes on each side, until golden.
16
Arrange the polenta pieces on four serving plates and top them with the mushroom mixture.
17
Sprinkle with Parmesan cheese and serve.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 13-ounce package instant polenta, 2 tablespoons olive oil plus additional oil for brushing the polenta, 1 pound chanterelles, 1 clove garlic, minced (green part removed), and more.

Yes, Grilled Polenta With Chanterelles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Polenta With Chanterelles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions