GRILLED POLENTA AND BALSAMIC MUSHROOMS
A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- 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.
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darcie faith
[email protected]I made this dish for a party and it was a big hit.
Sms mamun Mamun
[email protected]This recipe is a great way to use up leftover polenta.
Franck Hefka
[email protected]I'm not a big fan of mushrooms, but I loved this dish. The balsamic vinegar really mellowed out the flavor of the mushrooms.
Trisha Claire
[email protected]This dish is a great way to get your kids to eat their vegetables.
Gattuso Olayinka
[email protected]I love how versatile this dish is. You can easily add or remove ingredients to suit your taste.
Kelly Ward
[email protected]This recipe is a great way to showcase fresh summer mushrooms.
Lawrence Ferguso
[email protected]The balsamic mushrooms are a great way to add a touch of sweetness and acidity to this dish.
Joy Halder
[email protected]I love the smoky flavor that the grilled polenta adds to this dish.
Deenar Khan
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Bayozid Khan
[email protected]I've made this recipe several times and it's always a winner.
Adama Briama
[email protected]I made this dish for a party and it was a big hit. Everyone loved it.
Albert Juarez
[email protected]This recipe is a great way to use up leftover polenta.
Sabirnadeem Jan
[email protected]I love how this dish is both hearty and healthy.
akindele bukola
[email protected]The balsamic mushrooms were the star of the show. They were so flavorful and juicy.
Luyanda Present
[email protected]I'm not a big fan of polenta, but this recipe changed my mind. The grilled polenta was so good, I could have eaten it all by itself.
Ahmed Lakhani
[email protected]This dish was easy to make and turned out great. The polenta was crispy on the outside and creamy on the inside, and the mushrooms were perfectly cooked.
Anes Anes
[email protected]I love the combination of the grilled polenta and the balsamic mushrooms. It's a unique and delicious dish.
MH Shuvo
[email protected]This recipe was a hit with my family! The polenta was perfectly grilled and the balsamic mushrooms were so flavorful. I will definitely be making this again.