Grilled Polenta With Chanterelles
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 113-ounce package instant polenta
- 2tablespoons olive oil plus additional oil for brushing the polenta
- 1pound chanterelles
- 1clove garlic, minced (green part removed)
- 2shallots, minced
- ¼pound white mushrooms, sliced
- Coarse salt and freshly ground pepper to taste
- ½cup dry white wine or vermouth
- 1teaspoon fresh thyme leaves
- 1 to 2tablespoons chopped Italian parsley
- Grated Parmesan cheese
Nutritional analysis per serving (6 servings)
305 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 7 grams protein; 467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
- Step 2
When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
- Step 3
Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Step 4
Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
- Step 5
Grill the polenta for three to four minutes on each side, until golden.
- Step 6
Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.
Private Notes
Comments
Considering that the chanterelles are the star here, I opted for Zuni cafe long cooked polenta. It was a terrific accompaniment to roast duck and Brussels sprouts. Served with Washington state Syrah. Excellent combo
Delicious. Next time I'll probably just serve on soft polenta to save some steps. I made the mushroom ragu again a few nights later. Perfect and simple.