No disrespect to the baked potato but, if you’d like to switch things up on your bbq this summer, give this recipe a try. Fabulous as a side dish but also totally satisfying as a main, you have to love a meal that satisfies both herbivores and carnivores alike.
Grilled Polenta with Marinated Portobello Mushrooms
No disrespect to the baked potato but, if you'd like to switch things up on your bbq this summer, give this recipe a try. Fabulous as a side dish but also totally satisfying as a main, you have to love a meal that satisfies both herbivores and carnivores alike.
- 1 Tbsp olive oil
- 1 yellow onion, small dice
- 3 cups water
- 1 clove garlic, minced
- 1/2 tsp chili flakes or Sriracha sauce
- 2 tsp fine grain sea salt
- 1 cup cornmeal (non-GMO, ideally)
- 1/3 cup sunflower seeds
- 1/4 cup nutritional yeast
- 1/4 cup chopped parsley
- 4 large portobello mushrooms
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup goat cheese (for a non-dairy version, check out the recipe for Vegan Goat Cheese at The Crushing Cancer Kitchen)
In a large stock pot, heat oil over medium heat. Cook onions 2-3 minutes, until translucent. Stir in water, garlic, chili flakes (or Sriracha) and salt. Bring to a boil. Add cornmeal in a stream, whisking constantly until fully incorporated. The polenta will start to thicken quickly making whisking a challenge; you'll want to switch to a wooden spoon. Reduce heat to medium low and cook, stirring for 15 minutes or until polenta is thick and a slight crust forms at the bottom of the pot. Stir in seeds, nutritional yeast and parsley.
Oil an 8" square pan. Spoon in polenta, press into corners and smooth on top. Let cool to room temperature and then chill until firm, 1-2 hours. Great as a make-ahead recipe, this can also be chilled overnight.
When ready to barbecue, cut portobello mushrooms into 1/2 inch thick slices. Brush with oil, season with salt and pepper and grill until tender (3 - 4 mins/side).
Combine balsamic vinegar, red onion and garlic for marinade in a medium-sized bowl. Stir in olive oil. Once finished on the grill, drop mushrooms in marinade and stir until well coated. Keep warm.
Turn polenta out of dish. Brush with oil and grill about 3 minutes on one side. Turn over and spread the grilled side with goat cheese. Grill 3 minutes longer or until cheese is melted and polenta is hot. Top with mushrooms.
Cut into 4 pieces if serving as a main or 8 if serving as a side dish.