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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

  1. Heat milk to a simmer in a pan.
  2. 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.
  3. Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
  4. Add salt and pepper to taste.
  5. Cover and keep in a warm place.

FOR THE SHALLOT SAUCE

  1. Wash the mushrooms and take off the stems. Set caps aside for grilling.
  2. Bring the water to boiling with ½ cup of the white wine in a small saucepan.
  3. Add mushroom stems, reduce heat, and simmer for about 10 minutes.
  4. In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
  5. Strain the liquid from the mushrooms and add to the shallot mixture.
  6. Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
  7. Add the cornstarch mixture. Cook about 5 minutes.
  8. Stir in the cream.
  9. Add salt and pepper to taste.
  10. Keep the sauce warmed on the side.

FOR THE GRILLED MUSHROOM CAPS

  1. Cut Portobello mushrooms caps in half and season with salt and pepper.
  2. Brush with olive oil and grill on both sides over medium-high heat until tender.
  3. 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

  1. Place a scoop of Polenta in the center of each plate.
  2. Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
  3. Ladle Shallot Sauce over the Grilled Mushrooms and Polenta
  4. 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