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.

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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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.

That's it — enjoy your meal!

Grilled Polenta With Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions