Entreé
Grilled Portobello Mushrooms And Polenta
INGREDIENTS
POLENTA
- 2 c Milk
- ¾ c Cornmeal, finely ground
- 2 T Mascarpone Cheese
- 2 T Parmesan, grated
- 1 T Mixed Fresh Herbs, finely chopped, (such as rosemary, thyme, and marjoram)
- Kosher Salt
- Ground Black Pepper
SHALLOT SAUCE
- 3 Portobello Mushrooms
- 2 c Water
- 1 c White Wine
- 2 c Shallots, peeled and finely chopped
- 1 T Garlic, finely chopped
- 2 T Butter
- 1 c Balsamic Vinegar
- 1 T Cornstarch, mixed with 2T water
- 2 c Heavy Cream
- Salt
- Ground Black Pepper
- Parmesan, shaved, for garnish
GRILLED MUSHROOM CAPS
- 3 Portobello Mushroom Caps, reserved from prior shallot sauce
INSTRUCTIONS
FOR THE POLENTA
- Heat milk to a simmer in a pan.
- Gradually whisk in the cornmeal, and cook over medium heat, stirring, until liquid is absorbed and the consistency is quite thick, about 15 to 20 minutes.
- Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
- Add salt and pepper to taste.
- Cover and keep in a warm place.
FOR THE SHALLOT SAUCE
- Wash the mushrooms and take off the stems. Set caps aside for grilling.
- Bring the water to boiling with ½ cup of the white wine in a small saucepan.
- Add mushroom stems, reduce heat, and simmer for about 10 minutes.
- In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
- Strain the liquid from the mushrooms and add to the shallot mixture.
- Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
- Add the cornstarch mixture. Cook about 5 minutes.
- Stir in the cream.
- Add salt and pepper to taste.
- Keep the sauce warmed on the side.
FOR THE GRILLED MUSHROOM CAPS
- Cut Portobello mushrooms caps in half and season with salt and pepper.
- Brush with olive oil and grill on both sides over medium-high heat until tender.
- While mushrooms are grilling, cook remaining balsamic vinegar in a small saucepan for about 5 minutes, until it thickens enough to coat the back of a spoon.
FOR THE SERVICE
- Place a scoop of Polenta in the center of each plate.
- Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
- Ladle Shallot Sauce over the Grilled Mushrooms and Polenta
- Garnish with freshly shaved Parmesan cheese and a drizzle of the balsamic vinegar reduction.
This entreé has been found at Palo. The Grilled Portobello Mushrooms And Polenta has been offered on the Palo menu.
Source: Fish Extender Recipe Collection
Created 2024-01-30 11:47:26 – Last Modified 2024-02-12 13:17:42