"After dinner sit a while, and after supper walk a mile."--English Saying

GRILLED POLENTA WITH HERBED MUSHROOMS Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for GRILLED POLENTA WITH HERBED MUSHROOMS, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
POLENTA:
1 2/3 cup. Water
1 tablespoon unsalted butter
2 bay leaves
¼ up yellow corn meal
1 cup cold water
¼ teaspoon coarse salt
2 ounces (¼ cup) fontina cheese shredded
Olive oil
2 tablespoons, snipped fresh Italian parsley

HERBED MUSHROOMS:
12 ounces mushroomS, sliced (4¼ cups)
8 cloves garlIc, minced
1/4 cup olive oil
1 teaspoon snipped fresh thyme, Or ¼ teaspoon crushed dried thyme
¼ teaspoon salt
¼ teaspoon pepper

Directions:
Directions:
HERBED MUSHROOMS:
Place mushrooms In large self-sealing plastic bag or large bawl Add garlic, olive oi’, thyme, salt, and pepper. Seal bag or cover bowl. Chill for 2 to 24 hours, turning bag or stirring mixture occasionally,
After polenta Is caolcod1 sautd mushroom mixture aver medium-high heat for 4 to minutes or until mushrooms are tender but most of hlqud (saiioe’) still remains Spoon over poleuta tiiangher and serve,

POLENTA:
Line 8x8x2.Inch square baking pan with foil, extending full over edges; set aside. In medium saucepan bring the 1¼ cups water with butter and bay leaves to boil.

Meanwhile, in small bowl stir together cornmeal, 1 cup cold water and salt. Slowly add moistened cornmeal, mixture to boiling water, stirring constantly. Cook and stir lust until mixture returns to boil. Reduce beat to low. Cook, uncovered, for 10 to 12 minutes or until mixture is very thick, stirring occasionally, Remove and discard bay leaves, Stir In cheese until melted. Spread polenta evenly in prepared pan. Cool, cover and chill for several hours or overnight. Lift polenta from pan using foil. Cut Into 8 triangles. Brush polenta triangles with olive oil and grill directly over medium-hot coals for 10 to 15 minutes or until golden, turning as needed, OR, sauté In 12-Inch skillet In 1 tablespoon hot olive oil over medium heat for 10 to 15 minutes or until golden,
Keep polenta warm in 300F oven while you cook mushrooms. To serve, top polenta triangles with herbed mushrooms sprinkle with parsley for garnish.

Number Of Servings:
Number Of Servings:
8

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

269W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!