Polenta Medallions

1. 1

   Heat oil in a large saucepan over medium high heat.

2. 2

   Add jalapeno, red pepper, shallots and garlic and stir for 1-2 minutes, until slightly softened and aromatic.

3. 3

   Add mushrooms and salt, and, stirring often, cook for 2-3 minutes or until mushrooms are softened and begin to release their liquid.

4. 4

   Add 4 cups of water, cover saucepan, and bring to a boil.

5. 5

   Gradually add cornmeal, whisking vigorously to get rid of lumps. Reduce heat to low.

6. 6

   Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 15 - 20 minutes.

7. 7

   Add lemon juice and dill and stir to distribute well.

8. 8

   Remove saucepan from heat and let polenta cool slightly, then spoon in a long rectangle onto a double layer of plastic wrap. Wrap excess plastic wrap around polenta so it is completely encased. Then, using your hands, shape polenta into a fat log, eliminating air bubbles as you shape and roll. Wrap log in aluminum foil and chill in refrigerator at least 3 hours or overnight.

9. 9

   Prepare grill and preheat to medium. Oil grill rack. Cut polenta into 1-inch thick medallions. Brush with remaining olive oil and grill until golden and heated through, about 5 minutes per side.

* Per serving · 4 servings · Values may vary.