Reviews (2) Add Rating & Review 41 Ratings 5 star values: 10 4 star values: 9 3 star values: 15 2 star values: 4 1 star values: 3 Martha Stewart Member Rating: Unrated 02/02/2011 Absolutely delicious! I ended up with barely any sauce - maybe 1.5 tablespoons, so I was a bit concerned, but it ended up being fine. The whole thing was sooo flavourful. Martha Stewart Member Rating: Unrated 09/29/2008 I make this for dinner regularly and bake it at 400 degrees in the oven instead of using the grill and it turns out great. To simulate the grill I suggest using a baking sheet that is slotted (I think mine is from Nordicware).
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Gallery Grilled Polenta and Balsamic Mushrooms Credit: Marcus Nilsson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large 2 garlic cloves, coarsely chopped (about 1 tablespoon) 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 teaspoon coarsely chopped fresh thyme 1 1/2 teaspoons coarse salt Freshly ground pepper, to taste 1/3 cup balsamic vinegar 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles 2 cups arugula (2 ounces) 8 ounces Parmigiano-Reggiano, shaved
Cook’s Notes The trick to grilling polenta is to know when to flip it. Wait until the entire piece can be lifted off the grates cleanly with a metal spatula. This way, the crisp surface won’t stick to the grill.
Gallery Grilled Polenta and Balsamic Mushrooms Credit: Marcus Nilsson
Recipe Summary Servings: 4
Gallery
Grilled Polenta and Balsamic Mushrooms Credit: Marcus Nilsson
Grilled Polenta and Balsamic Mushrooms
Credit: Marcus Nilsson
Grilled Polenta and Balsamic Mushrooms
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large 2 garlic cloves, coarsely chopped (about 1 tablespoon) 2 tablespoons coarsely chopped fresh flat-leaf parsley 1 teaspoon coarsely chopped fresh thyme 1 1/2 teaspoons coarse salt Freshly ground pepper, to taste 1/3 cup balsamic vinegar 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles 2 cups arugula (2 ounces) 8 ounces Parmigiano-Reggiano, shaved
Directions
Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.
Cook’s Notes The trick to grilling polenta is to know when to flip it. Wait until the entire piece can be lifted off the grates cleanly with a metal spatula. This way, the crisp surface won’t stick to the grill.
Cook’s Notes
The trick to grilling polenta is to know when to flip it. Wait until the entire piece can be lifted off the grates cleanly with a metal spatula. This way, the crisp surface won’t stick to the grill.
Reviews (2)
Add Rating & Review 41 Ratings 5 star values: 10 4 star values: 9 3 star values: 15 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: Unrated 02/02/2011 Absolutely delicious! I ended up with barely any sauce - maybe 1.5 tablespoons, so I was a bit concerned, but it ended up being fine. The whole thing was sooo flavourful. Martha Stewart Member Rating: Unrated 09/29/2008 I make this for dinner regularly and bake it at 400 degrees in the oven instead of using the grill and it turns out great. To simulate the grill I suggest using a baking sheet that is slotted (I think mine is from Nordicware).
Reviews (2)
Add Rating & Review 41 Ratings 5 star values: 10 4 star values: 9 3 star values: 15 2 star values: 4 1 star values: 3
Add Rating & Review
41 Ratings 5 star values: 10 4 star values: 9 3 star values: 15 2 star values: 4 1 star values: 3
41 Ratings 5 star values: 10 4 star values: 9 3 star values: 15 2 star values: 4 1 star values: 3
41 Ratings 5 star values: 10 4 star values: 9 3 star values: 15 2 star values: 4 1 star values: 3
5 star values: 10 4 star values: 9 3 star values: 15 2 star values: 4 1 star values: 3
Martha Stewart Member Rating: Unrated 02/02/2011 Absolutely delicious! I ended up with barely any sauce - maybe 1.5 tablespoons, so I was a bit concerned, but it ended up being fine. The whole thing was sooo flavourful. Martha Stewart Member Rating: Unrated 09/29/2008 I make this for dinner regularly and bake it at 400 degrees in the oven instead of using the grill and it turns out great. To simulate the grill I suggest using a baking sheet that is slotted (I think mine is from Nordicware).Martha Stewart Member
Rating: Unrated 02/02/2011
Absolutely delicious! I ended up with barely any sauce - maybe 1.5 tablespoons, so I was a bit concerned, but it ended up being fine. The whole thing was sooo flavourful.
Rating: Unrated
Rating: Unrated 09/29/2008
I make this for dinner regularly and bake it at 400 degrees in the oven instead of using the grill and it turns out great. To simulate the grill I suggest using a baking sheet that is slotted (I think mine is from Nordicware).
All Reviews for Grilled Polenta and Balsamic Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Polenta and Balsamic Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
