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1
Heat oil in a large saucepan over medium high heat.
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2
Add jalapeno, red pepper, shallots and garlic and stir for 1-2 minutes, until slightly softened and aromatic.
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3
Add mushrooms and salt, and, stirring often, cook for 2-3 minutes or until mushrooms are softened and begin to release their liquid.
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4
Add 4 cups of water, cover saucepan, and bring to a boil.
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5
Gradually add cornmeal, whisking vigorously to get rid of lumps. Reduce heat to low.
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6
Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 15 - 20 minutes.
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7
Add lemon juice and dill and stir to distribute well.
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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.
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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.
