Grilled Polenta Recipe
Serves 6 as a starter, 4 as a main dish
From Seasons, A Year of Great Tastes
5 tbsp of olive oil
3 cups whole milk
pinch of grated nutmeg
1 1/2 cups instant polenta
5 oz Gruyere cheese, grated
salt and freshly ground black pepper to taste
4 shallots, finely diced
1 garlic clove, finely diced
6 oz shitake mushrooms, destalked and ripped into chunks
8 oz cremini mushrooms, trimmed and sliced
6 oz oyster mushrooms
3/4 cups dry white wine
5 tbsp mixed chopped parsley, chives and thyme
4 tbsp unsalted butter
Polenta
Grease a large gratin dish with a tablespoon of oil. Put the milk and nutmeg into a large pan over low heat. Just before the milk boils, pour in the polenta, stirring constantly as it thickens. Lower the heat and stir for 4-5 minutes. Remove from heat, stir in 2/3’s of the cheese, and season with salt and pepper. Spread evenly in the dish and sprinkle the remaining cheese on top.
Mushrooms
Heat the remaining oil in a wide pan over low heat. Add the shallots and garlic and cook until soft. Add the shiitake and cremini mushrooms. After 1 minute, add the oyster mushrooms. Once soft, add the wine and herbs. Season with salt and pepper. Cook until the wine reduces by half, then stir in the butter.
Meanwhile, heat the broiler to medium high, put the dish of polenta under it and broil until golden and bubbling. Cut into slices and serve at once with the mushrooms spooned on top.
