Grilled Polenta With Chanterelles Recipes

GRILLED POLENTA WITH CHEESE (HOW TO USE LEFTOVER POLENTA)

Steps:

• Cut polenta into the slices when cold.
• Place onto an oiled grill or rack placed under the broiler.
• Cook until the polenta starts to brown and crisp, then turn over and cook the other side.
• Serve plain, if desired. However, if you like cheese, add a slice of mozzarella and put back under the broiler until nicely browned. If you cooked the polenta on a grill, you may want to finish it off with cheese under a broiler/grill.
• Serve hot. You can also serve with a little tomato sauce.

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

GRILLED POLENTA

Steps:

• In a medium saucepan, over medium-high heat, bring the water and the salt to just a boil. Reduce the heat, slowly whisk in the polenta and season with pepper. Continue to whisk until the mixture starts to tighten up, about 3 to 4 minutes. Add the fresh chopped herbs, 2 tablespoons of the butter and the Parmesan. Continue to stir until well combined and very thick, taste for seasoning adjustment.
• Liberally butter a 10-inch springform pan on the bottom and about 2-inches up the side. Pour in the hot polenta and with a rubber spatula, rubbed with butter, smooth out the top. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 2 hours to set. (This can also be done up to 1 day ahead.)
• Preheat a grill to medium.
• When ready to grill, or pan fry, remove the polenta from the pan and cut it into equal pie shapes or cut circles with a biscuit cutter. Lightly oil a grill, brush each side of the polenta with olive oil and grill or pan sear until golden brown, about 3 minutes on each side. Arrange the polenta on a serving platter and serve hot.

CRISPY GRILLED POLENTA RECIPE

Steps:

• Gather the ingredients.
• Pour warm polenta into a glass loaf pan. Smooth the top, cover and refrigerate until set, a few hours or up to overnight.
• Turn the polenta onto a cutting board. It should be completely molded into the shape of your loaf pan. Cut into 1/2-inch slices. Brush each slice on both sides with olive oil.
• Pre heat a medium (400°F to 475°F) gas or charcoal grill fire. Place each slice diagonally across the grill and let it cook until dark-brown grill marks appear, about 10 minutes. Do not move the polenta around or you will disturb the browning process.
• Flip and grill the other side until grill marks appear, about another 10 minutes. Serve hot with a sprinkle of flaky salt and freshly ground black pepper, if desired.

GRILLED POLENTA WITH CHANTERELLES

Steps:

• Make the polenta according to the directions on the package. When it is cooked pour it into a pan about eight inches square and cool.
• When the polenta has cooled, cut it into eight slices about two inches wide and four inches long. Brush the polenta on both sides with one tablespoon olive oil and place the slices on an oiled broiling rack. Set aside.
• Cut the base off the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Preheat broiler. In a skillet, soften the garlic with the shallots in the remaining olive oil. Add the mushrooms, season to taste with salt and pepper and cook over moderate heat for 10 to 15 minutes. Add the wine and cook until it has evaporated. Stir in the thyme and parsley and keep warm.
• Grill the polenta for three to four minutes on each side, until golden.
• Arrange the polenta pieces on four serving plates and top them with the mushroom mixture. Sprinkle with Parmesan cheese and serve.

POLENTA CONCIA WITH CHANTERELLE SAUCE

Steps:

• If using freshly foraged chanterelles, remove dirt by gently rinsing them.
• Set a skillet on medium heat and melt the butter. Dice the onion and add it to the butter. Add the dried thyme and sauté until the onion is soft, about 5 minutes.
• Add the chanterelles and increase the heat. The mushrooms will release quite some water, cook them on high heat until all the water has been evaporated and the chanterelles are wilted.
• When the water has evaporated, stir in the balsamico and the salt and remove from the heat.
• Add the cream and stir in.
• As the mushrooms are cooking, set a pot of water on high heat, add salt and olive oil and bring to a boil.
• When the water boils, reduce the heat to medium-high and pour in the polenta in a slow stream, mixing with a hand whisk as you pour the cornmeal.
• Cook the polenta according to package instructions. Instant polenta should thicken after about 6 minutes of cooking.
• Remove the polenta from the heat. Lightly warm the milk and stir it into the polenta.
• Add half of the polenta to an oven-safe dish. Dice the cheeses and add place 3/4 of them over the polenta. Cover with the remaining polenta and place last bits of cheese on top.
• Melt the butter and pour the butter on top of the polenta.
• Bake for 10 minutes at 200°C (390°F).
• Serve the polenta concia with chanterelle sauce on the side, preferably in a bowl.

GRILLED POLENTA WITH BALSAMIC ROASTED TOMATOES

Steps:

• In a med-large pot, add the water, broth, polenta, and salt. Place on stove over high heat and whisk to combine. Bring to a boil and turn heat down to a low simmer. (*the polenta tends to spurt up so use long cooking utensils to prevent burns). Stir or whisk every 30 seconds to keep it smooth. It'll thicken up and finish cooking around the 4-5 minute mark. It should be very thick, but not have big clumps (whisk in more water/broth to smooth if needed).
• Remove from heat and stir in the vegan parmesan cheese and butter. Taste and add more seasoning if needed.
• Pour polenta into a 11X7 Baking Pan (or something similar) and smooth out evenly with a spatula. Let it cool for 10 minutes before transferring into freezer for another 10-15 minutes. You can also place in the fridge for 30-60 minutes.
• While the polenta is setting, you can roast the tomatoes. Preheat oven to 450° F (230° C). Place tomatoes in a small baking dish and nip each one with scissors (leave vine intact if preferred). Add garlic, drizzle with oil, balsamic vinegar and sprinkle with sugar, salt, and pepper. Place in the oven for 10 to 15 minutes until the tomatoes are blistered and tender.
• When the polenta is cooled and firm, flip over gently onto a cutting board. Cut into 8 rectangular slices.
• Heat a Grill Pan over medium-high heat for a few minutes. While the pan is heating, brush one side of the polenta to coat. When the pan is fully heated, add the polenta, leaving some room in between (don't crowd - work in batches if needed). Grill for 7-9 minutes until grill marks appear (push down gently to help it along). Don't move the polenta slices much or they won't grill properly. Use a metal spatula to gently remove. You can serve now or flip and grill the other side of the slices.
• Place a few slices on a plate and top with vegan cheese, a few tomatoes with a drizzle of the roasting sauce. If preferred, top with fresh-cut basil, crushed red pepper, capers and a drizzle of balsamic glaze. Enjoy!

POLENTA WITH CHANTERELLE MUSHROOMS

Steps:

• 1) Put 2 liters of water to boil, add a pinch of salt and a tablespoon of olive oil and pour in the flour, stirring together with a whisk to prevent lumps. Cook the polenta over medium heat for at least 50 minutes, stirring constantly. 2) Cut the base of earthy mushrooms, wash them quickly in cold water, drain, pat dry with paper towels, cut in half the largest and let the small ones whole. Peel the garlic and onion, chop finely and let them fry in a pan with 4 tablespoons of olive oil and diced bacon until they are golden. Add the mushrooms, a pinch of salt and a generous grinding of pepper, cover, lower the heat and cook for 20 minutes, stirring often. Turn off and stir in the parsley. 3) When the polenta and ready, divide it among 4 plates, place the mushrooms in the center of their base and sprinkle with parmesan cheese. Serve immediately.