Meatless Monday Recipe: Grilled Polenta and Balsamic Mushrooms

 

It’s been more than six months since the last Whole Living issue hit my mailbox, but MAN do I still miss it ūüôĀ ¬†I SO looked forward to diving into that magazine. ¬†Luckily, the wholeliving.com website is still up and running, and to honor my feelings of nostalgia I decided to pull today’s Meatless Monday recipe from the Whole Living archives.

Courtesy of wholeliving.com  PHOTO: MARCUS NILSSON

Courtesy of wholeliving.com PHOTO: MARCUS NILSSON

Today, I’m featuring Grilled Polenta and Balsamic Mushrooms from Whole Living magazine’s website. ¬†The notes actually say this was originally from Martha Stewart Living, October 2007. ¬†It looks delicious! ¬†It cooks up quickly, but give yourself an hour to let the mushrooms marinate. ¬†Here is what you’ll need to make 4 servings.

Ingredients:

  • 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1/3 cup balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup vegetable stock
  • 12 pieces set polenta cut into 1-inch-thick rectangles or triangles
  • 2 cups arugula
  • 8 ounces Parmigiano-Reggiano, shaved

Directions:

Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.

Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.

Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

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Other Meatless Monday recipes you’ll love:

Gluten-Free Tomato Basil Pizza

Meatless Monday Recipe: Tomato-Basil Pizza with Gluten-Free Crust

Spicy Veggie Frittata

Spicy Veggie Frittata

Meatless Monday Recipe: Spicy Veggie Frittata

Black Bean Stuffed Peppers

Meatless Monday Recipe: Black Bean Stuffed Peppers

 

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