Grilled Polenta with Mushroom Sauce Recipe

Grilled Polenta with Mushroom Sauce Recipe
Grilled Polenta with Mushroom Sauce Recipe photo by Taste of Home
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Grilled Polenta with Mushroom Sauce Recipe

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The Eagle Cap wilderness is a beautiful area in the nearby Wallowa Mountains where wild mushrooms are abundant in spring. Guests enjoy the distinctive flavors of the homemade sauce infused with Marsala wine and served over grilled polenta.
Recommended: 52 Date Night Dinners
MAKES:
9 servings
TOTAL TIME:
Prep: 45 min. + cooling Grill: 10 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 45 min. + cooling Grill: 10 min.

Ingredients

  • 1 tablespoon chopped shallot
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 cup white wine or chicken broth
  • 3 cups chicken broth
  • 1/3 cup chopped seeded tomatoes
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • MUSHROOM SAUCE:
  • 1 pound sliced assorted fresh mushrooms
  • 1 tablespoon chopped shallot
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup marsala wine or chicken broth
  • 1 cup heavy whipping cream

Directions

In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce. Yield: 9 servings.
Originally published as Grilled Polenta with Mushroom Sauce in Country August/September 2010, p52

Nutritional Facts

1 each: 258 calories, 19g fat (7g saturated fat), 38mg cholesterol, 603mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 4g protein.

  • 1 tablespoon chopped shallot
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 cup white wine or chicken broth
  • 3 cups chicken broth
  • 1/3 cup chopped seeded tomatoes
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • MUSHROOM SAUCE:
  • 1 pound sliced assorted fresh mushrooms
  • 1 tablespoon chopped shallot
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup marsala wine or chicken broth
  • 1 cup heavy whipping cream
  1. In a large heavy saucepan, saute shallot in oil until tender. Add the basil, garlic and oregano; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Add the broth, tomatoes and salt; bring to a boil. Reduce to heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the side of the pan. Spread into a 9-in. square baking pan coated with cooking spray. Cool to room temperature, about 30 minutes.
  3. Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Add the garlic, salt and pepper; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Gradually stir in cream. Bring to a boil. Reduce heat; cook and stir for 5-10 minutes or until slightly thickened.
  4. Cut polenta into nine squares. Grill, covered, over medium heat for 5-7 minutes on each side or until crisp and golden brown. Serve with mushroom sauce. Yield: 9 servings.
Originally published as Grilled Polenta with Mushroom Sauce in Country August/September 2010, p52

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