Summary: Click here to view the embedded video. Grilled Polenta with Mushrooms Serves: 4 Difficulty: Easy Prep time: ~10 minutes Cook time: 20 minutes Don’t be afraid of polenta. This recipe is a good introduction to the seductive powers of cornmeal! 1 18-oz tube precooked polenta, cut into 12 slices ½ tsp olive oil 2 medium shallots, thinly sliced (about ½ cup) 2 cloves garlic, minced 4 oz specialty mushrooms (shiitake, oyster and cremini) 1 can (14.5 oz) diced tomatoes, drained 1 tsp minced fresh rosemary ¼ tsp salt ¼ tsp pepper Coat an outdoor grill or indoor grill pan with vegetable oil. Heat to medium-high. Place the 12 slices of polenta on hot grill. Grill 6-8 minutes preside; polenta is ready to turn when it loosens from the grill and has grill marks. Place on a serving platter and keep warm. Heat olive oil in a nonstick skillet over medium heat. Add shallots; sauté 2-3 minutes or until just soft. Add garlic; cook an additional minute. Add mushrooms to the shallot mixture and cook until the mushrooms start to give off their liquid, stirring occasionally. Add drained tomatoes, rosemary, salt and pepper. Decrease heat and simmer 5-10 minutes to blend flavors. Serve mushroom mixture over the grilled polenta. Notes No polenta? Serve the mushrooms and tomato mixture over rice or quinoa. A mild onion can replace the shallots. Any type of mushrooms available should work nicely. Dried rosemary can substitute for fresh.
