Grilled Polenta With Herb Mushrooms And Chevre

Name: Grilled Polenta With Herb Mushrooms And Chevre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c water; 1.5 c coarse yellow cornmeal; 1 tsp salt; 1.5 T chopped rosemary; salt and pepper; 3 cloves garlic, chopped; 4 T olive oil; 10 oz cremini mushrooms; 1 T sage leaves, chopped; 1 T thyme leaves, chopped; salt and pepper; 4 oz chevre; 1/4 c organic sour cream; garnish:; 1/4 c chopped herbs: parsley, sage, thyme, tarragon, margarom; 2 roma tomatoes, diced

Servings: persons

3 c water
1.5 c coarse yellow cornmeal
1 tsp salt
1.5 T chopped rosemary
salt and pepper
3 cloves garlic, chopped
4 T olive oil
10 oz cremini mushrooms
1 T sage leaves, chopped
1 T thyme leaves, chopped
salt and pepper
4 oz chevre
1/4 c organic sour cream
garnish:
1/4 c chopped herbs: parsley, sage, thyme, tarragon, margarom
2 roma tomatoes, diced

1
["1. Oil a 9x13 baking pan. Set aside. Start grill.", "2. Bring water to boil in medium saucepan and add salt. Add cornmeal in a steady stream, whisking constantly to avoid lumps. Using a wooden spoon, stir frequently until polenta is smooth and starts coming away from the sides of the pan. Pour into prepared pan to let cool and harden.", "3. Saute garlic in olive oil until soft and fragrant. Remove from heat.", "4. Wash and dry mushrooms and put on moistened bamboo skewers. Brush with garlic oil, rub with sage and thyme, and season with salt and pepper.", "5. Grill mushrooms over medium heat for approximately 10 minutes, or until browned and juices have released. Remove from skewers and cut into halves; keep warm.", "6. Cut polenta into 4"" squares, brush with garlic oil and grill until crispy on both sides. Remove from grill.", "7. Prepare chevre cream while polenta is being grilled by softening the cheese with a hand held kitchen mixer. Add sour cream and beat until well combined.", "8. To serve: On a polenta square spread chevre mix to cover surface, sprinkle with herb mixture, chopped tomato and mushrooms. Top with another pinch of mixed fresh herbs, season with good salt and pepper, and serve."]

1098

kcal

Calories

106

Fat

Carbs

Protein

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 3 c water, 1.5 c coarse yellow cornmeal, 1 tsp salt, 1.5 T chopped rosemary, and more.

Yes, Grilled Polenta With Herb Mushrooms And Chevre 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 Herb Mushrooms And Chevre

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions