Product Search
Grilled Polenta Triangles with Wild Mushrooms
Yield:
Serves 4-6Ingredients:
3 cups broth
1 cup De la Estancia Organic Polenta
1 tsp salt
¼ cup grated Parmesan cheese
4 cups wild mushrooms (any combination of shiitake, cremini, oyster, or chanterelle, for example) coarsely chopped and sliced
2-3 cloves garlic, minced
2 Tbsp olive oil
1 tsp red chili flakes (optional)
Garnish:
2 Tbsp parsley
Directions:
Bring broth and the teaspoon of salt just to a boil. Add the De la Estancia Organic Polenta in a thin stream while stirring. Cook 1 minute until the polenta begins to thicken. Add Parmesan cheese. Remove from heat and spread the polenta onto a greased cookie sheet to a thickness of about 3/4 inch. Set aside to cool. The recipe can be prepared up to this point a day in advance. Heat the olive oil in a sauté pan. Add the mushrooms, garlic, chili flakes and a pinch of salt and pepper. Sauté until golden colors appear. Set aside. Take the polenta and cut into 4 inch squares. Cut each square again along the diagonal to form triangles. In a non-stick frying pan brown the polenta on one side – about 3 minutes. You can use a small amount of olive oil in the pan if you like. Place the grilled polenta triangles on plates. Top with mushrooms and parsley garnish. Serve with more freshly grated Parmesan cheese.
Brands Used
