Grilled Polenta With Mushroom Sauce Recipe
Ingredients
| Yellow cornmeal | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 3 cups vegetable or chicken stock | ||
| 2 tablespoons olive or canola oil | ||
| 2 leeks, trimmed and coarsely chopped | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| 12 ounces mushrooms sauce | ||
| 1/2 cup red wine or vegetable stock | ||
| Dried thyme | 1/2 Teaspoon | |
| Parmesan cheese | 2 Tablespoon, finley grated | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. Take a bowl and mix cornmeal with water.
2. Preheat the broiler.
MAKING
3. In a non-stick saucepan, put in the stock and add some salt and pepper to season. Bring it to boil.
4. Add the cornmeal mixture in the saucepan and stir properly. Simmer the polenta gently for about 10 minutes to make a thick and smooth mixture.
5. Remove the saucepan from the heat and let it cool at normal temperature for 5 minutes.
6. Take a 9-inch pie plate and line it with 1 tablespoon oil. Add the polenta in the plate and evenly spread out.
7. Cover the plate by a plastic wrap and put in the chiller to set for about 2 hours.
FINALIZING
8. In a non-stick skillet, heat the leftover oil on medium flame. Add the leeks and garlic and sauté till they become tender.
9. Add thyme and wine in the skillet. Simmer for 10 minutes or until the formation of a rich sauce.
10. Now, sprinkle cheese over the polenta and slice into 6 equal size wedges. Place the wedges on a broiler rack and broil for 5 minutes or till the wedges turn golden brown.
SERVING
11. Take a serving platter and arrange the golden brown polenta triangles on it. Serve some mushroom sauce on the top.
1. Take a bowl and mix cornmeal with water.
2. Preheat the broiler.
MAKING
3. In a non-stick saucepan, put in the stock and add some salt and pepper to season. Bring it to boil.
4. Add the cornmeal mixture in the saucepan and stir properly. Simmer the polenta gently for about 10 minutes to make a thick and smooth mixture.
5. Remove the saucepan from the heat and let it cool at normal temperature for 5 minutes.
6. Take a 9-inch pie plate and line it with 1 tablespoon oil. Add the polenta in the plate and evenly spread out.
7. Cover the plate by a plastic wrap and put in the chiller to set for about 2 hours.
FINALIZING
8. In a non-stick skillet, heat the leftover oil on medium flame. Add the leeks and garlic and sauté till they become tender.
9. Add thyme and wine in the skillet. Simmer for 10 minutes or until the formation of a rich sauce.
10. Now, sprinkle cheese over the polenta and slice into 6 equal size wedges. Place the wedges on a broiler rack and broil for 5 minutes or till the wedges turn golden brown.
SERVING
11. Take a serving platter and arrange the golden brown polenta triangles on it. Serve some mushroom sauce on the top.
Chef
