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Grilled Polenta with Mushrooms A web-exclusive recipe from Italian Cooking and Living|
2/3 cup instant polenta
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1/2 pound button mushrooms, sliced
2 ounces fresh porcini mushrooms
3 tablespoons tomato purée
1/4 teaspoon soy sauce
1 tablespoon Italian parsley, minced
Bring 2 1/2 cups water to a boil in a large pot. Pour in the
polenta and salt, whisking all the while, and cook for 5 minutes over medium
heat. Spread the polenta on a moistened tray to a thickness of 2/3" and let
cool. Heat the oil with the garlic in a wide skillet. Discard the garlic as
soon as it becomes aromatic. Add the mushrooms and porcini, and sauté over
high heat until the moisture evaporates. Stir in the tomato purée and soy
sauce, and cook for 5 more minutes over medium heat. Cut the polenta into 12
2" disks with a cookie cutter, and cook on a heated grill for 2 minutes on each
side. Spoon the hot mushrooms on the polenta disks, and garnish with parsley.
Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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