Herb Garlic Mushrooms On Grilled Polenta
by
Derek Farwagi
Ingredients
- 1 lb Pack of ready made tube shaped polenta. Available in most supermarkets).
- 4 cups Coarsely chopped mix of fresh mushrooms - porcini, cremini,button.
- 2 tbsp Olive oil
- 3 tbsp Coarsely chopped mixed herbs ( rosemary, lemon thyme, oregano and sage all work)
- 3 cloves Coarsely chopped garlic
- 1 cup White wine
- 2 tbsp Unsalted butter
- Salt and cracked black pepper
- Grated paremsan cheese
Instructions
- Cut the polenta in 1/2″ thick slices, grill for 3 minutes on each side on a grill pan or under a broiler and set aside on a platter.
- Coarsely chop the mushrooms and sauté them in olive oil on a medium fire for a couple of minutes.
- Add the garlic and sauté for another minute or so.
- Add the herb mix and sauté for a further minute.
- Deglaze the mixture with a cup of white wine and reduce liquid to half.
- Blend in 2 tbsp unsalted butter and remove from fire.
- Add salt and pepper to taste.
- Top each polenta slice with mushrooms and serve with a little grated parmesan cheese.
Notes
You can top polenta with pretty much anything you like. I have seen suggestions like diced pepper and greens, pesto and even a fried egg as a brunch dish. I am a little more conservative and prefer a traditional marinara sauce as an alternative to this mushroom recipe.