GRILLED POLENTA WITH MUSHROOM RAGOUT
Number Of Ingredients 17
Steps:
- TO MAKE THE POLENTA: Line an 8- by 8-inch baking pan with plastic wrap so that the wrap spills over two opposite sides by about 4 inches. In a large heavy saucepan combine the polenta ingredients with 1 cup water and whisk until smooth. Bring the mixture to a boil over high heat. whisking frequently. Reduce heat to low and cook the polenta until tender, about 20 minutes, stirring every 5 minutes or so with a wooden spoon to avoid scorching. Transfer the polenta to the baking pan and smooth the surface with a spatula dipped in water. The polenta should be about 1/2 inch thick. Allow to cool to room temperature. Fold the long ends of the plastic wrap over the top and refrigerate until the polenta is firm, 4 to 24 hours.TO MAKE THE RAGOUT: Remove and discard the stems from the mushrooms, With a spoon, scrape the black gills from the partabello muchrooms and discard. Wipe all the mushroom caps clean with a damp towel. Generously brush or spray both sides of the caps with olive oil. Grill the mushrooms, cap side up, over Direct Medium heat until tender, turning once and basting with more oil if necessary, halfway through grilling time. The portabello mushrooms will take 12 to 15 minutes and the shiitake, brown, and button mushrooms will take 8 to 10 minutes. Remove from the grill and cut into 1 inch chunks.In a large sauté pan over medium heat, warm the 2 tablespoons of olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the mushrooms and continue to cook for 2 minutes more. In a small bowl whisk together the tomato paste, chicken broth, and vermouth. Add to the onion and mushroom mixture. Sprinkle with the rosemary and thyme and simmer for 5 minutes, stirring occasionally. Season with salt and pepper. Set aside while you grill the polenta.Remove the polenta from the baking pan and plastic wrap. Cut into squares or other desired shaped. Brush or spray both sides of the cakes with oil. Grill over Direct High heat until warm and marked on both sides, 8 to 10 minutes, turning once halfway through grilling time.To serve, gently reheat the ragout and spoon it over the polenta cakes, then sprinkle each serving with some of the cheese, if desired. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
M Anwaar
[email protected]This was a great dish! The polenta was creamy and the mushroom ragout was so flavorful.
Md Arman Kan
[email protected]I loved this dish! The polenta was creamy and the mushroom ragout was so flavorful. I will definitely be making this again.
Mamata Gurung
[email protected]This dish was easy to make and so delicious! The polenta was creamy and the mushroom ragout was so flavorful.
Eddy Ibude
[email protected]I made this dish last night and it was delicious! The polenta was cooked perfectly and the mushroom ragout was so flavorful.
PUBG AZANYT
[email protected]This was a great dish! The polenta was creamy and the mushroom ragout was so flavorful.
Angelo Vanderkolk
[email protected]I loved this dish! The polenta was creamy and the mushroom ragout was so flavorful. I will definitely be making this again.
Rafay Khan
[email protected]This dish was easy to make and so delicious! The polenta was creamy and the mushroom ragout was so flavorful.
Maria Leonor Davis
[email protected]I made this dish last night and it was delicious! The polenta was cooked perfectly and the mushroom ragout was so flavorful.
Milambo Kubiha
[email protected]This was a great dish! The polenta was creamy and the mushroom ragout was so flavorful.
Abaid Rehman
[email protected]I loved this dish! The polenta was creamy and the mushroom ragout was so flavorful.
Koko King
[email protected]This dish was amazing! The polenta was creamy and the mushroom ragout was so flavorful. I will definitely be making this again.
Niasr Khanan
[email protected]I made this dish last night and it was a hit! My family loved it. The polenta was perfectly cooked and the mushroom ragout was so flavorful.
Patience Ugwu
[email protected]This was a delicious and easy to make dish! The polenta was creamy and the mushroom ragout was flavorful. I will definitely be making this again.