BH&G 3464
From
Dave Drum@1:3634/12 to
All on Thu Jul 29 06:02:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Polenta w/Mushrooms
Categories: Grains, Mushrooms, Wine, Herbs, Vegetables
Yield: 8 Servings
1 oz Dried porcini mushrooms
1 lb Fresh cremini mushrooms;
- sliced
1 1/3 c Chopped roma tomatoes
3 tb Olive oil
2 tb Dry red wine
1 tb Snipped fresh Italian
- (flat-leaf) parsley
2 ts Snipped fresh thyme
2 cl Garlic; minced
1/2 ts (ea) salt & black pepper
MMMMM----------------------GRILLED POLENTA---------------------------
2 1/2 c Water
2 1/2 c Milk
2 ts Salt
1 ts Dried Italian seasoning;
- crushed
2 c Instant polenta
1/4 c Grated Parmesan cheese
2 tb Olive oil
MAKE THE MUSHROOMS: In a medium bowl pour enough boiling
water over porcini mushrooms to cover. Let stand for 45
minutes or until soft. Drain mushrooms, discarding water.
Rinse well under running water. Pat mushrooms dry with
paper towels; chop coarsely. Set aside.
Tear off a 44" x 18" piece of heavy-duty foil; fold in
half to make a 22" x 18" rectangle. In a large bowl
combine porcini mushrooms, cremini mushrooms, tomatoes,
oil, wine, parsley, thyme, garlic, salt, and pepper;
spoon mixture into center of foil. Bring up two opposite
edges of foil and seal with a double fold. Fold remaining
edges together to completely enclose mushrooms, leaving
space for steam to build.
For a charcoal or gas grill, place foil packet on the
grill rack. Cover and grill for 20 minutes, turning once
halfway through grilling. Serve hot mushroom mixture over
Grilled Polenta.
MAKE THE POLENTA: Grease a 15" x 10" x 1" baking pan; set
aside. In a large saucepan bring water, milk, salt, and
Italian seasoning to boiling. Add polenta in a slow,
steady stream, stirring constantly. Cook and stir for 5
minutes or until polenta is thick. Stir in Parmesan
cheese. Pour into prepared pan, spreading evenly with a
wet spatula. Cool for 15 minutes. Cover and chill for at
least 2 hours or up to 24 hours.
Cut polenta into serving-size pieces. Brush both sides of
pieces with oil. For a charcoal or gas grill, lightly
grease grill rack. Place polenta on grill rack next to
mushroom packet. Cover and grill directly over
medium-high heat for 10 minutes or until grill marks form
and polenta is brown and crispy, turning once halfway
through grilling.
NOTE: If you are a soup maker, consider saving your
porcini soaking water for soups. Simply pour the liquid
through a fine mesh sieve or coffee filter, then place in
a tightly covered container and freeze until you wish to
add some full flavored woodsy goodness to a batch of beef
barley soup.
Makes: 8 servings
Better Homes & Gardens | February 2017
MM Format by Dave Drum - 22 February 2017
Uncle Dirty Dave's Archives
MMMMM
... January 20, 2021 - The end of an error!
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