Grilled Polenta With Mushroom Sauce Recipe

Name: Grilled Polenta With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon chopped shallot; 1/4 cup olive oil; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 3 garlic cloves, minced; 1/2 teaspoon dried oregano; 1/2 cup white wine or chicken broth; 3 cups chicken broth; 1/3 cup chopped seeded tomatoes; 1/2 teaspoon salt; 1 cup cornmeal; 1 pound sliced assorted fresh mushrooms; 1 tablespoon chopped shallot; 2 tablespoons olive oil; 1 garlic clove, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup Marsala wine or chicken broth; 1 cup heavy whipping cream

Servings: persons

1 tablespoon chopped shallot
1/4 cup olive oil
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 cup white wine or chicken broth
3 cups chicken broth
1/3 cup chopped seeded tomatoes
1/2 teaspoon salt
1 cup cornmeal
1 pound sliced assorted fresh mushrooms
1 tablespoon chopped shallot
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Marsala wine or chicken broth
1 cup heavy whipping cream

1
In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2
Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
3
Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
4
Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 tablespoon chopped shallot, 1/4 cup olive oil, 2 tablespoons minced fresh basil or 2 teaspoons dried basil, 3 garlic cloves, minced, and more.

Yes, Grilled Polenta With Mushroom Sauce falls under the Soups & Stews 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.

Grilled Polenta With Mushroom Sauce

How did you like this recipe?

Frequently Asked Questions