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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.

 

Grilled Polenta with Marinated Portobello Mushrooms

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Serves: 4 as a main course; 6-8 as a side dish
Prep Time: 20 minutes Cooking Time: 2 hrs. in fridge + 10 minutes on bbq

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.

Ingredients

  • Polenta:
  • 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
  •  
  • Mushrooms:
  • 4 large portobello mushrooms
  • 1/4 cup olive oil
  •  
  • Marinade:
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp red onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  •  
  • Garnish:
  • 1/4 cup goat cheese (for a non-dairy version, check out the recipe for Vegan Goat Cheese at The Crushing Cancer Kitchen)
  •  

Instructions

1

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.

2

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. 

3

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).

4

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.

5

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.

6

Cut into 4 pieces if serving as a main or 8 if serving as a side dish.

 

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