It’s been more than six months since the last Whole Living issue hit my mailbox, but MAN do I still miss it 🙁 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.
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.
- 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
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.